Friday 12 May 2017

Green Soup

green soup

I created this soup one day when I was feeling run down and craving extra nourishment. I had some vegetables (leek and broccoli) which needed using up and I always find that soup is the obvious choice when that's the case. I guess the saying "necessity is the mother of invention" is true! This soup is the result of those factors and it truly does hit the spot when you need an immunity boost as it's packed full of goodness and is also comforting. I like to have this with a large glass of OJ for an extra vitamin boost and also because the vitamin C aids in the absorption of nutrients from the green vegetables in the soup.

Three great health benefits: boosts immunity, promotes healthy skin, helps support the body's detoxification process

Serves 3
Freezes well

1 tbsp olive oil
1 small white onion, chopped
1 clove garlic, crushed
1 leek, chopped
1 head of broccoli including the stalk (mine weighed approx 300g), chopped
2 cups frozen peas
2 handfuls spinach
500ml vegetable stock
500ml water
Sea salt and black pepper, to taste

1) Heat the olive oil in a large saucepan over a medium heat on the hob.
2) Add the onion, followed by the garlic and leek and cook, stirring regularly, until softened.
3) Add the broccoli and cook, stirring regularly, for approximately five minutes until the broccoli turns a vibrant green colour.
4) Add the vegetable stock and water and bring to the boil. Reduce the heat and simmer for 20 minutes.
5) Add the peas and cook for a minute or two before adding the spinach. Season with salt and pepper and stir throughly.
6) Pour the soup into a blender and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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