Spring Greens Soup
A bowl of soupa seasonal greens to celebrate the first half of Spring & to welcome the sunnier second helping! This one pot mixes in all the green veggies I had to hand & omits any niggly extra bits like artificial flavourings ~ fats ~ spices so as to just leave nature be. As we wave goodbye to Easter treats & bank holiday indulgence, why not slurp a big bowl of this immune boosting soup to revitalise your mind ~ body ~ soul in time for May's arrival?
With plentiful helpings from the soil, this soupa simple recipe is not only 100% natural but cheap & sustainable too! Using seasonal, local produce in your cooking means there's less demand for guzzling greenhouses growing veggies in artificial climates with soaring heat energy. Eat the seasons! During these months, seek out organic leafy greens & wholesome potatoes. Of course there's no problem in enjoying out-of-season crops but perhaps being mindful while shopping ~ choosing unpackaged, plastic free, organic options for these veggies & filling your trolley with more local & seasonal produce.
Soups aren't just for winter! They pack in so much goodness all year round & are the perfect freezer food to reach for when you want something simple but healthful. I love the vibrant colours when I mix up this pot. I like chunky soups ~ I find just leaving the veggies as they are & spooning them into a bowl to scoop up with a wholegrain sourdough cob is SO comforting! After slurping a bowl & allowing the pot to cool, I like to blend a little while making sure there are still florets & beans to been chomped on!
How will you serve yours? Here, I've topped with a toasted star ~ a handful of petit pois ~ chilli flakes & boiled myself a mug of fennel tea for a little extra revitalisation! Why not sprinkle over some more mint for stomach soothing? Sesame or pumpkin seeds for protein & zinc? Anti-inflammatory dust like cayenne or turmeric powder? Plain soy yogurt for probiotics?
Spring Soupa Greens Soup
Serves: 4-6 bowls
Prep time: 10 mins
Cook time: 25-30 mins
Total time: around 40 mins
Ingredients:
150g baby spinach
140g broccoli
120g petit pois
100g green beans
80g soy beans
40g edamame beans
bunch spring onions ~ greens left on!
6tbsp cold water
4tbsp quinoa, rinsed
1l veggie stock ~ I like to use scraps!
handful fresh basil
large handful fresh mint
2 stalks lemongrass
thumb-sized knob ginger, grated
2 cloves garlic, minced
1 lime, zest & juice
1 bird's eye chilli
3tbsp toasted almond flakes (optional)
1tsp organic milled golden flaxseed
pinch seasoning
pinch sesame seeds
Method:
Firstly, roughly chop all the veggies, prep the stock & rinse the quinoa in a sieve.
In a large pot, heat 6tbsp cold water on a low-medium heat. Fry the spring onions, garlic, lemongrass, chilli & ginger until softened ~ about 5 mins.
Now, pour in the stock along with the quinoa & flax. Bring to a simmer under the pan lid on a medium heat until the quinoa is tender & not mushy ~ around 15-20 mins.
Stir in the broccoli, green beans, lime zest & juice, fresh herbs & seasoning.
Mix & reduce to a lower simmer.
Next, toss the soy beans, edamame, petit pois, sesame seeds & toasted almond flakes into the pot & allow to simmer for 5 mins ~ until the broccoli is tender but not falling apart.
Finally, turn off the heat & gradually stir in the spinach until all the leaves are wilted.
Blitz slightly when cool or eat hot & chunky with lots of sprinklings ~ cast your eyes above for some toppings inspiration!
