super-quick super-green soup
- 2 litres (68 fl oz) good-quality vegetable stock
- 2 cups (240g/8½ oz) frozen peas
- 900g (2 lb) broccoli (about 2 heads), roughly chopped
- 100g (3½ oz) English spinach leaves, roughly chopped
- 1 cup (120g/4¼ oz) almond meal (ground almonds)
- 1 tablespoon finely grated lemon rind
- 1 tablespoon lemon juice
- ½ cup (12g/½ oz) flat-leaf parsley leaves, roughly chopped
- ½ cup (8g/¼ oz) mint leaves, roughly chopped
- sea salt and cracked black pepper
- plain Greek-style (thick) yoghurt, to serve
- sliced seeded nut bread, to serve (optional)
- Place the stock in a large saucepan over high heat and bring to the boil. Add the peas and broccoli and cook for 5 minutes or until just tender. Add the spinach, almond meal, lemon rind and juice, parsley, mint, salt and pepper and cook for 1 minute or until the spinach is wilted.
- Using a hand-held stick blender, carefully blend the soup until smooth. Divide between serving bowls and top with yoghurt and pepper. Serve with bread. Serves 4
Cook’s note:
+ This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a warming feel-good meal.
++ I use almond meal to thicken the soup, and to add essential nutrients. To make this recipe nut-free, swap the almond meal for 1¹/4 cups (200g/7 oz) pepitas (pumpkin seeds) instead, blitzing them in a food processor until ground, or add 300g (10½ oz) drained silken tofu just before blending – delicious.
Photography: Con Poulos
© DONNA HAY GROUP
