Description
A vibrant, nutrient-packed soup that warms your soul and boosts your immune system, delivering a healthy dose of greens and protein in every bowl.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 1 leek (white part only), diced
- 1 medium fennel, chopped
- 2 celery stems, roughly chopped
- 5 garlic cloves, roughly minced
- 3/4 tsp all spice powder
- 3/4 tsp cumin powder
- 1 medium potato, peeled and cut into 1.5 cm cubes
- 1 head broccoli, florets
- 2 1/2 tsp cooking/kosher salt
- 3/4 tsp black pepper
- 1.75 litres water
- 1 cup frozen peas
- 5 cups kale leaves, roughly chopped
- 5 cups baby spinach
- 3/4 cup thickened cream
- 2 tbsp sunflower seeds, toasted
- Cream and/or olive oil for drizzling
Instructions
- Heat olive oil in a very large pot over medium-high heat. Cook onion, leek, celery, garlic, and fennel for about 5 minutes until softened.
- Add all spice and cumin, cooking for another minute to release their fragrant oils.
- Add water, potatoes, broccoli, salt, and pepper, stirring well. Bring to a simmer and cook uncovered for 7 minutes until the broccoli is tender.
- Toss in the frozen peas and simmer for just 1 minute.
- Remove the pot from the stove. Add kale and blitz with a stick blender until mostly smooth.
- Add spinach, submerging it in the liquid and blitz again for an additional 3 to 5 minutes until as smooth as possible.
- Stir in the thickened cream, ladle into bowls, drizzling with extra cream and/or olive oil while topping with sunflower seeds.
Notes
For a silkier texture, strain the soup after blending. Feel free to adjust seasonings to your taste. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg