Get-your-greens soup
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.8 out of 5.5 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
Loaded with green veg and potato for creaminess, this immune-supportive soup needs just a splash of cream to become a hearty, warming lunch
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Broccoli and roasted red pepper frittata
A star rating of 5 out of 5.1 rating
Broccoli and coconut soup with fried chickpeas
A star rating of 0 out of 5.0 ratings
Broccoli and blue cheese salad
A star rating of 5 out of 5.2 ratings
Try our get-your-greens soup, then check out our butternut squash soup, pea and mint soup, parsnip and apple soup and more healthy soup recipes.
Loaded with green veg for a boost of iron, while the vitamin C in the lemon helps you absorb iron from leafy greens. Immunity boosters such as yogurt, seeds and basil add extra nutrition and vitamins to the soup.
Get-your-greens soup recipe
Ingredients
Nutrition
-
1 tbsp olive oil
-
1 onion or leek
finely chopped
-
2 celery sticks
finely chopped
-
2 garlic cloves
sliced
-
1 broccoli head
cut into florets
-
200g floury potatoes
peeled and chopped
-
1 litre vegetable stock
(low salt or homemade)
-
250g spinach leaves
-
200g frozen peas
-
100g watercress or rocket leaves
-
pinch of ground nutmeg
-
½ lemon
juiced
-
100ml single cream, coconut cream or crème fraiche
TOPPINGS
- sourdough toasts
- drizzle of yogurt or single cream
- pumpkin or sunflower seeds
- mint or basil leaves
- lemon zest
Nutrition: per serving
- kcal244
- fat9.7g
- saturates3.7g
- carbs22.2g
- sugars9.8g
- fibre10.3g
- protein11.9g
- salt0.8g
Ad
Method
-
step 1
Heat the olive oil in a pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli and potatoes, cook for a minute, then pour in the stock. Cover and cook for 10-15 mins or until the potatoes are tender. Add the spinach, peas, watercress, nutmeg and lemon juice, and stir until the greens start to wilt. Cover and cook for another 5 mins until all the greens have wilted and the peas are hot.
-
step 2
Remove from the heat and use a stick blender to whizz to a smooth soup. Add 100-200ml water if you prefer a thinner soup. Check for seasoning and stir in the cream. Bring back to a gentle simmer and serve with sourdough toasts, a drizzle more cream or yogurt, seeds, mint or basil, and lemon zest.
Discover our best warming soup recipes
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.5 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue