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    Green Goddess Soup

    8 servings

    porcje

    15 minutes

    czas aktywny

    15 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    2 tbsp olive oil

    1 onion (, diced (Note 1)

    1 leek (white part only) or another onion (, diced (Note 1)

    1 medium fennel (, chopped (Note 2)

    2 celery stems (, roughly chopped)

    5 garlic cloves (, roughly minced)

    3/4 tsp all spice powder (sub mixed spice)

    3/4 tsp cumin powder (sub coriander)

    1 medium potato (any type), peeled, 1.5 cm cubes )

    1 head broccoli (, florets (peel and chop stalk too)

    2 1/2 tsp cooking / kosher salt

    3/4 tsp black pepper

    1 ¾ litres / quarts water (Note 3)

    1 cup frozen peas (Note 4)

    5 cups (tightly packed) kale leaves (, roughly chopped (1 small bunch, Note 5)

    5 cups (tightly packed) baby spinach (Note 6)

    3/4 cup thickened cream (Note 7)

    2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)

    Cream and/or olive oil for drizzling

    Wskazówki

    Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.

    Cook spices: Add all spice and cumin, and cook for 1 minute.

    Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.

    Add peas: Add peas, simmer for 1 minute.

    Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it - I like this for a little texture.

    Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    191 kcal

    Tłuszcz Całkowity

    13 g

    Tłuszcz Nasycony

    6 g

    Tłuszcz Nienasycony

    6 g

    Tłuszcz Trans

    -

    Cholesterol

    25 mg

    Sód

    806 mg

    Węglowodany Całkowite

    17 g

    Błonnik Pokarmowy

    6 g

    Cukry Całkowite

    5 g

    Białko

    5 g

    8 servings

    porcje

    15 minutes

    czas aktywny

    15 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    2 tbsp olive oil

    1 onion (, diced (Note 1)

    1 leek (white part only) or another onion (, diced (Note 1)

    1 medium fennel (, chopped (Note 2)

    2 celery stems (, roughly chopped)

    5 garlic cloves (, roughly minced)

    3/4 tsp all spice powder (sub mixed spice)

    3/4 tsp cumin powder (sub coriander)

    1 medium potato (any type), peeled, 1.5 cm cubes )

    1 head broccoli (, florets (peel and chop stalk too)

    2 1/2 tsp cooking / kosher salt

    3/4 tsp black pepper

    1 ¾ litres / quarts water (Note 3)

    1 cup frozen peas (Note 4)

    5 cups (tightly packed) kale leaves (, roughly chopped (1 small bunch, Note 5)

    5 cups (tightly packed) baby spinach (Note 6)

    3/4 cup thickened cream (Note 7)

    2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)

    Cream and/or olive oil for drizzling

    Wskazówki

    1

    Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.

    2

    Cook spices: Add all spice and cumin, and cook for 1 minute.

    3

    Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.

    4

    Add peas: Add peas, simmer for 1 minute.

    5

    Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it - I like this for a little texture.

    6

    Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!