Spring Green Soup
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This soup is super simple and nutritious. It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. It’s also a great way to use up any green leftovers.
Ingredients
Serves 4-6
- A couple Leeks
- 2 Large potatoes
- 3 handfuls Greens
- 2 dessert spoons Marigold vegetable stock powder
- A slug Oil (rapeseed, vegetable or olive)
Method
- Chop leeks into thin slices.
- Cook/sweat slowly in big saucepan in 5-6 tbsps of oil, stirring every now and then, with lid on at other times.
- While cooking the leeks, wash or peel potatoes and chop into small pieces (the smaller they are the faster they will cook) and boil kettle with 1.5l or so of water.
- Once leeks are really nice and soft, add chopped potatoes and fry for a couple of minutes before adding water and stock powder (or stock) to cover them. Simmer for 10 minutes until potatoes are soft.
- While simmering, roughly chop up your greens (could be nettles, spring greens, kale, cabbage, broccoli, watercress, spinach, wild garlic, you name it!) You'll have to chop your greens very finely if you don't have a stick blender for step 8.
- When potatoes are soft and a couple of minutes before serving, throw in the greens and boil for 2-3 minutes.
- Blend, adding more water to get the consistency you like.
- If you don’t have a blender, you can get a delicious but coarser soup simply using a potato masher, as long as you have cooked the leeks really well before adding water, and chopped the greens up as fine as you can.
Serving Instructions
Delicious served with pesto stirred into it, a good drizzle of chilli oil or some cheese or crispy bacon crumbled on top. It is also really good cold with some herby yoghurt or crème fraîche stirred into it when the weather is hot.
This soup will keep for several days in the fridge.
