Immunity-Boosting Green Goddess Soup
by Tavolino
A vibrant, nutritious green soup packed with broccoli, kale, and spinach, flavored with aromatic spices and a touch of cream for a delicious, comforting texture.
Ingredients
- Olive oil 30 ml
- Onion 1
- Leek 1
- Fennel 1
- Celery stems 2
- Garlic cloves 5
- All spice powder 3/4 tsp
- Cumin powder 3/4 tsp
- Potato 1
- Broccoli 1 head
- Salt 2 1/2 tsp
- Black pepper 3/4 tsp
- Water 1.75 l
- Frozen peas 150 g
- Kale leaves 150 g
- Baby spinach 150 g
- Thickened cream 180 ml
- Sunflower seeds 20 g
Preparation
- 1
Heat 30 ml olive oil in a large pot over medium-high heat.
- 2
Dice 1 onion, 1 leek, 2 celery stems, 5 garlic cloves, and 1 fennel. Add them to the pot.
- 3
Sauté the vegetables for 5 minutes until softened.
- 4
Stir in 3/4 tsp all spice powder and 3/4 tsp cumin powder. Cook for 1 minute.
- 5
Peel and cube 1 potato. Chop 1 head broccoli. Add these to the pot with 1.75 l water, 2 1/2 tsp salt, and 3/4 tsp black pepper.
- 6
Bring the mixture to a simmer and cook for 7 minutes without a lid until the broccoli is tender.
- 7
Add 150 g frozen peas and simmer for 1 minute.
- 8
Remove the pot from the heat. Add 150 g kale leaves and push them under the liquid.
- 9
Blitz the soup with a stick blender until mostly smooth.
- 10
Add 150 g baby spinach, push under the liquid, and blitz again until smooth.
- 11
Stir in 180 ml thickened cream.
- 12
Serve in bowls, drizzled with extra cream and topped with 20 g toasted sunflower seeds.