Cleansing Pure Green Soup
This cleansing pure green soup is fresh and light but full of flavour. Gluten free and dairy free, it's packed with veggie goodness and you can easily keep this soup vegan or vegetarian.
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Servings: 4 to 6 serves
Ingredients
- 1 brown onion
- 1 leek
- 2-3 cloves garlic
- 1 tsp fresh ginger grated (or can use 1 tsp minced ginger from a jar)
- 1 tbsp oregano , dried
- 1 head broccoli approx. 400 grams
- 1/2 head cauliflower approx. 300 grams
- 2 cups kale leaves, thick middle stems removed*
- 1/2 bunch parsley , fresh, approx. 35-40 grams
- 1 cup frozen peas
- 1 litre stock , chicken or vegetable*
- 3 tbsp extra virgin olive oil or other fat of choice, for frying
- salt & pepper to season
Instructions
- Peel and dice the onion, leek and garlic. Chop the broccoli and cauliflower into florets.
- In a large pot, heat up your 3 tablespoons of olive oil or other fat of choice.
- Fry the onion, leek, celery, garlic and ginger over a moderate-high heat for about 3-5 minutes, or until the mixture is soft and the onion translucent.
- Add the broccoli and cauliflower to the pot, and pour over the stock. Bring to boil, then reduce to a low-moderate heat so it is just simmering, then cover.
- Cook for about ten minutes, then add in the kale leaves. You can stir the soup a little as you go to break up the veggies and ensure all is submerged.
- After 5-10 more minutes (until the kale is softened) add in the frozen peas, then cook for 5 more minutes.
- Remove from the heat, add in the parsley and then use a stick blender to puree until smooth (or transfer the mix to a blender or food processor to blend). Add extra water if needed, until the soup reaches your desired consistency. Season with salt & pepper to taste.
Notes
*You can substitute any dark leafy greens in for the kale, e.g. spinach, chard or even Asian leafy greens like pak choi.
*To keep this soup vegetarian and vegan friendly, use vegetable stock.
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