This healthy green soup is naturally vegetarian and is full of green spring vegetables. It is great as a nutritious starter or as a light lunch.
Lunch, Picnic, Starter
Healthy green soup, Vegan, Vegetarian
AuthorVeg Coast Cook
1tspextra virgin olive oil
1head of broccoliapprox. 230g, chopped
80gred onionpeeled and chopped
1garlic clovepeeled and crushed
1litre vegetable stock
280gpotatoespeeled and diced
2tspfresh parsleykeep a couple of leaves aside for garnish
Plain yogurt to garnish(or use a plain vegan yogurt)
Salt and pepper
In a large saucepan fry oil, garlic and celery over a moderate heat for 5 minutes.
Add potato, broccoli stalks, kale stalks and most of the parsley (keep some leaves aside for garnish). Stir and fry for 4 minutes. Add vegetable stock, bring to the boil, reduce heat, cover and simmer for 15 minutes.
Add chopped broccoli florets and chopped kale leaves. Stir, cover and simmer for 7 minutes until the florets are cooked. Remove from heat and allow to cool.
Puree cooled soup until smooth in a blender adding salt and pepper to taste.
Reheat soup in a large saucepan and transfer to bowls. Dollop a small spoonful of plain yogurt into each bowl and garnish with parsley leaves.