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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

  • 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

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

Three bowls of mushroom soup, topped with pickled onions

Authors

Anna Glover profile
Anna GloverSenior food editor

Alternative ways with broccoli

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