With the weather here about to drop by 20 degrees I felt it was time to start making soups again.
This soup is super simple, sating, and can be adapted in a number of ways. It’s not fussy, it’s not fancy, and it’s not hard to make. It is also a great way to use up any left over green veggies!
INGREDIENTS
3 Tbsp Olive Oil
1 White or Yellow Onion, Chopped
2-3 cloves Garlic, Minced
2-3 Tsp Finely Chopped Ginger
2 Medium Potatoes Peeled and Roughly chopped ( about 450g)
4 cups Vegetable Broth
1 Heaped Cup Broccoli (stems or florets)
1 Heaped Cup Chopped Zuchini
4 Cups Tightly Packed Spinach
Salt, Pepper, Chilli Flakes To Taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and saute for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute or two, until the garlic is very fragrant.
Add the potatoes, and broth to the pot, season with a little salt and pepper. Bring to a boil and gently reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are tender. Add the broccoli and courgette. Simmer for 8-10 minutes, and finally stir in the spinach, cover, and simmer for 5 minutes.
Transfer the soup to a blender and puree thoroughly - if it is too thick you can add a little water. Return the soup to the pot and season with salt, pepper and chilli. Serve with toppings of choice.
NOTES
This works with a variety of different green vegetables - use whatever you have available. Asparagus, bok choy would work really well too. The same applies to the spinach, feel free to use kale, dandelion leaves, beetroot greens or any other seasonal greens.
For serving: As you can see, when I made it this week I added cannelini beans, fresh parsley and pumpkin seeds, which worked really well. I often throw in some rice too, or roasted chickpeas.