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| Spinach, Broccoli and Zucchini Soup |
Preparation time: 10 mins
Cooking time: 25 mins
Serves 6
Ingredients:
- 2 Tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 4 cloves garlic, minced
- 300g broccoli, florets and stalks roughly chopped
- 2 small zucchini (about 400g), cut into 1cm cubes
- 1.5L vegetable stock (see Cook’s tips, opposite)
- 80g baby spinach leaves
- ½ cup mint leaves, plus extra, to serve
- ½ cup flat-leaf parsley leaves, plus extra, to serve
- 1 lemon, finely zested, then sliced into wedges, to serve
- Sea-salt flakes and freshly ground black pepper, to season
- Sour cream or Greek-style yoghurt, to serve
- 1 cup finely shredded red cabbage, to serve
- 2 brussels sprouts, finely shredded, to serve
- ¼ cup pine nuts, toasted, to garnish
Directions:
- Heat oil in a large heavybased saucepan over a medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes, or until onion is soft and lightly browned.
- Add broccoli florets and stalks and zucchini, cooking for a further 2 minutes. Pour in stock, increase heat to high and cover with lid. Bring to the boil, then reduce heat to medium and simmer, uncovered, for 15 minutes.
- Spoon 2 cups of the soup into a blender (see Cook’s tips, opposite). Add spinach, mint and parsley. Puree until smooth, then transfer to another large saucepan or a large jug. Put remaining soup in blender, roughly process then add to first pureed batch. Stir in lemon zest and season generously.
- Spoon into serving bowls. Top with sour cream or yoghurt, cabbage, brussels sprouts, pine nuts and extra mint and parsley. Serve with lemon wedges on the side.
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