Super Green Soup
This super green soup is packed with goodness. Use whichever greens are in season
Equipment
- Blender or food processor
Ingredients
- ½ tablespoon olive oil or coconut oil
- 1 onion peeled and chopped
- 1 medium potato scrubbed and cut into small cubes
- 1 veg or chicken stock cube
- 500 ml water or use fresh stock and omit stock cube
- 200 g frozen spinach or chopped stinging nettle or leaf beet
- grated nutmeg or ¼ teaspoon ground nutmeg
- salt and ground pepper to taste
Instructions
- Heat the oil in a pan over a medium heat. Add the onion and fry gently for a few minutes until slightly browned.
- Add the potato, stock, nutmeg, salt and pepper if needed. Simmer gently for 15 mins.
- Add the spinach or other prepared greens and simmer for a further 5 mins. (If using frozen spinach you might need to wait slightly longer for it to defrost)
- Blitz in the pan with a hand blender.
Notes
- If using fresh greens, wash and discard any thick stalks. Make sure you use gloves if using stinging nettles.
- Adjust the seasoning to taste. You may not need additional salt if you are using a stock cube.
- You can also add a clove of chopped garlic and/or leafy herbs such as basil.
- If you'd prefer to not use potato, add half a can of white beans to thicken the soup.
Nutrition
Calories: 167kcalCarbohydrates: 28.2gProtein: 6.3gFat: 4.6gSaturated Fat: 0.7gFiber: 5.7gSugar: 4.3g
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