Superfood Green Soup
I call this my superfood green soup because it contains so much green veg. Just look at the colour! You can tell it’s good for you!
Greens and crucifers
Leafy greens and cruciferous vegetables are some of the healthiest foods that you can eat. They are nutrient dense and low in calories. In addition, cruciferous veg contains a compound called sulforaphane. Sulforaphane has been shown to exhibit multiple health promoting properties, and may be protective against cancer. If you would like to learn more about why green veg and crucifers are so healthy, then check out https://nutritionfacts.org. Articles are written by the prominent doctor, Dr Greger, who specialises in plant based nutrition. The website is non profit making and so has no alterieor motives!
Anyway, hopefully I (or Dr Greger) have / has convinced you that green and cruciferous veggies are superfoods! Back to the soup. My superfood green soup is filled with loads of kale, which is a green leafy vegetable that is also cruciferous. Plus it contains spinach, another leafy green.
In addition to the kale and spinach, this recipe contains onion, carrot and peas. These add flavour and a little sweetness. It also contains courgette which makes the soup silky smooth. All good stuff!
Cooking superfood green soup
I tend to use my soup kettle when making soups, especially smooth soups. My soup kettle is made by ‘Salter’. It is a really handy kitchen appliance because you just fill it with veg and stock, then press go. It cooks the veg AND purées it. This means that, not only can you forget about it, you also save on washing up because you don’t dirty a pan and a liquidiser. It is easy to make superfood green soup on the hob though… you just need to give it a bit more of your attention (and do a bit more washing up!)
Free from: nut
Wheat, soya, wheat, yeast free: use suitable stock
This is a vegan recipe
All external links are provided to highlight products that I think are fantastic. I do not receive any commission or sponsorship from any companies.
- 1 good handful kale (stalks removed and chopped)
- 1 good handful fresh spinach (or 1 plug of frozen spinach)
- 2 medium courgettes (chopped)
- 1 onions (peeled and chopped)
- 1 carrot (peeled and chopped)
- 1/2 cup frozen peas
- vegetable stock
Add the vegetables to your soup kettle or pan. Add enough stock to almost cover the veg. You want to err on the side of less stock: you can add more later if needs be but you can’t take it away.
If using a soup kettle, set the machine to the purée soup programme and press start.
If using a saucepan, bring the veg and stock to the boil. Turn down the heat and simmer until the veg is all soft. Purée in a liquidiser or food processor.
Taste and adjust seasoning if necessary.