There are fewer things more comforting on a cold night that a hearty bowl of warming soup. The great news about this simple yet satisfying dish is that it’s really easy to make, and that my particular version is absolutely packed with vitamins, nutrients and minerals. It really is one of the best ways to stay healthy and boost your immune system during the colder months. It also keeps really well for several days, or can be frozen so a batch of this made on a Sunday night makes a speedy weeknight supper, and the ingredients can be mixed and matched – so it’s handy if you need to use up leftover veg. I love to pack mine full of greens as they contain so many good things – minerals, vitamins, iron and anti-oxidants. If this doesn’t keep coughs, colds and flu at bay I don’t know what will!
Here’s what you need to make this Supergreen supper….
Oil of your choice for cooking – I used a mix of coconut and rapeseed
1 x large onion, roughly chopped
2 x garlic cloves, roughly chopped
2 x leeks, roughly chopped
1 x large potato, peeled and chopped into cubes
Greens of your choice – in this particular version I used a whole bag of spinach and watercress but you can use spring greens, kale, cabbage, broccoli – the greener the better and feel free to use as much as you want!
2 x tablespoons vegetable stock powder (I used Marigold Health Bouillon)
Approx 500ml boiling water
Seasoning to taste
Cream to garnish
In a large pan, heat a tablespoon of oil and add the onion and garlic.
Cook on a medium heat until the onion starts to turn translucent, at which point add the leeks and potato and cook for another 5 minutes, stirring often to ensure the onions don’t start to burn. Don’t cook on too high a temperature to ensure this doesn’t happen. Whilst the veg are cooking, add the stock powder to the boiling water, stir well and add to the pan. The liquid should be enough to easily cover the vegetables, if not add more. If you like your soup a little thicker, then the veggies need to be just covered, if you prefer thinner then add a little more. Season (I used pink himalayan salt and black pepper), bring to the boil and then simmer for around 10-15 minutes, stirring often. Once the potatoes are softening, add the greens – if you are using leafy greens as I did they can be added at the latter stages of cooking as they don’t need long.
Once you can easily pierce the potato chunks with a knife you can remove the pan from the heat. Allow to cool for a few minutes, and then add the mixture to a food processor and blitz until smooth. If you prefer you can do this with a stick blender directly in the pan. Once a smooth consistency is achieved you can return the soup back to the pan, heat for a couple of minutes and it is then ready to serve. I garnish mine with a swirl of single cream, but you could also use creme fraiche, dairy free cream or fresh herbs and a knob of butter.
As mentioned above, this soup can either be frozen and reheated thoroughly, or will keep for around 3-4 days, so feel free to increase the quantities above and make a bigger batch that you can enough for lunch or dinner for several days.
As always, if you give my Supergreen Soup a go and indeed come up with your own unique recipe please tag me – I love seeing your versions of my creations! There’s never been a more comforting way to eat your greens…..