Green Goddess Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 191 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 806 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 5 g