Summary: Sometimes you just have to get your green on! I have an obsession with green food right now, I swear my local fresh juice guy thinks I’m a bit mad! I’ve been dreaming of a deep green, get you glowing from the inside soup for a while. It hasn’t even been soup weather lately, just hot and summery but then there was a day that was grey and overcast and rainy. Yeah, it was still 24C out but I was straight into soup! I wanted something like a savoury smoothie, thick and vegetably and simple enough that the natural flavours shined. Tasty and garlicy and lush – a big bowl of plenty that is a comfort and still good for you. This soup is my dreams made real!
Mr Ask isn’t much of soup guy, unless it’s my cheats minestrone, then he’s all for it. I still made a pretty big batch (this makes about 2.5L) so I could spare a takeout pot each for my Mum and Sister and still have enough to freeze. I froze mine in a silicon muffin tin so that I could put a couple of ‘pucks’ into a mug and microwave it for a quick meal or snack. I had a half tin of chickpeas just chilling out in my fridge, so I decided to spice them (like I did in this Warm Roast Pumpkin Salad) and use them as a topper and ohhhhhhhhhh yeah! A tasty combo that adds heartiness and protein too. A little drizzle of garlic olive oil is nice too. And I can never resist a wholemeal English muffin. Trust me, you need this in your life!
- 1 tblsp olive oil
- 3 large onions, chopped
- 4 cloves garlic, minced
- 5 cups vegan chicken style stock
- 1 kg frozen peas
- 1 bunch parsley, stems trimmed (don’t be too fussy, just chop the bulk off)
- 200g broccolini, roughly chopped (can sub for broccoli, inc chopped stems)
- 150g kale, roughly chopped
- 1 lemon, juiced
- Salt & pepper, to taste
- Add the oil and onions to a large soup pot and sauté until translucent. Add in the garlic and cook for a further 2-3 mins or until fragrant.
- Add the stock, frozen peas, parsley, broccolini and kale. You won’t be able to see if the liquid has come to a boil because of the leafy greens. Just cover and cook for 10-15 mins or until the broccolini or other stems have become tender and the kale has wilted down.
- Once everything is tender and softened, turn off the heat and add the lemon juice. Blend with either a stick or traditional blender until smooth. You can thin the soup with additional stock, if too thick for your preference. Give everything a taste and season as desired, I’m a pepper gal myself.
- Serve with a swirl of olive oil, some nuts or chickpeas and add a side bread or English muffins for a hearty meal.