Super Greens Soup
This super healthy green soup breads together all the best green veggies into one delicious super soup. It is perfect as a pick-me-up when feeling rundown or sick and is ideal for health lunch or dinner meal prepping.
Equipment
- Air fryer This can be used as a replacement for a traditional oven. It it more efficient at cooking at higher temperatures and will create nice crispy roasted vegetables which locks in the juices and flavours. Using an air fryer will also reduce the cooking time required.
- Soup pot This can be any large pot capable of holding around 3 litres. This is more than the amount of soup being made but it give a bit of room at the top of the pan to stop boiling over or spillages.
- Blender A hand blender is best but any blender you already have will do the trick.
Ingredients
- 1 Head Broccoli
- 250 g Kale
- 200 g Spinach
- 150 g Sugar snap peas
- 1 Green pepper
- 1 Spring onion
- 4 Cloves Garlic
- 200 ml Coconut milk
- Parsley Garnish go be added after the cooking process
- Basil Garnish go be added after the cooking process
- Seasonings Saltpeper, oregano, sage etc.
- 2 Cubes Vegetable stock cubes
Instructions
- Wash and roughly chop all of the vegetables into chunks/cubes about an inch by and inch will do the trick and the onion is best sliced.
- On a tray or bowl cover the vegetable is a generous portion of olive oil (other oils will work just as well here) and all the herbs, salt and pepper. This seasoning is to your own taste so feel free to add in more or less as desired.
- Roast the vegetables in an air fryer or oven for 20-30 minutes. Cook the vegetables until they turn a deep green (almost golden) colour - it is okay if some of the smaller chunks are more cooked as this will actually add more flavour to the soup. Also make sure to give the vegetables a toss and a jiggle during the cooking process to move them around and make sure the are all cooking evenly.
- While the vegetables are rosting put the spinach and kale in the soup pot with enough boiling water to half cover them and let them sweat down for around 10 minutes.
- Add the roasted vegetables to the large pot with approximately 1 litre of boiling water and the vegetable stock. More can be added later is necessary, but the water should at least completely cover the vegetables.
- Bring the pot to the boil then reduce the temperature to a simmer and leave at this heat for 30 minutes.
- Next the pot can be removed from the heat and the consistency can be blended down until and the desired texture. This is usually until smooth, but can be left with larger chunks for a more heartily soup texture.
- Add more water as necessary while blending to get to your desired consistency, being careful to only add small amounts at a time.
- Add the fresh parsley and basil, and serve with some home made bread and enjoy while hot!
- With any remaining soup, allow it to cool completely then portion it up into bags or tubs and store in the freezer for future meals.
