Ooh who doesn’t love a soup? So easy to make, so warming, and the leftovers make a great lunch.
I made this soup after my return to the gym this week – for those of you not in the loop, Gary managed to break my rib around five weeks ago when he picked me up to say goodbye. It super hurt (and made a horrible crunchy noise) and I’ve been off the gym ever since as the doctor advised I don’t do anything strenuous for six whole weeks.
It’s been killing me, I’ve really missed my training. I’m trying to get stronger and I was getting on a really good path. Anyway, this is week five and I’m feeling way better, it doesn’t hurt when I sneeze any more and I can sleep on both sides. I went back to the gym on Monday and managed a 40 minute work out, and then made this really delicious soup.
It’s called glorious green soup because of the colour, mostly given by the broccoli. I like to use some of the stalk too in this soup, as long as you whizz it up it’s perfectly edible and I’m pretty sure it’s as good for you as the rest of the broccoli. Feel free to add in any other green vegetables you have going, they will only make it better!
Glorious Green Soup
- 1 head broccoli
- 1/2 green cabbage
- 1 bag fresh spinach
- 2 medium baking potatoes
- 3 cloves garlic
- 1 pint chicken or vegetable stock
- 1 bay leaf
- Salt and pepper to taste
- 2-3 teaspoons thyme
- Olive oil
Peel and cube the baking potatoes and place in a large saucepan with a little olive oil. Next, roughly chop up the broccoli – it doesn’t matter how as long as it’s in reasonably the same size chunks. Throw some of the stalk on there too. Shred up the cabbage, slice up the garlic and add these and the broccoli to the pan. Toss around for 2-3 minutes to soften.
Next, add the chicken stock and any additional water you need to only just cover the veg. Add the bay leaf in and the thyme and season to taste. Leave to simmer for 10-15 minutes or until the potatoes are soft.
Finally, add in the spinach and leave to wilt for a couple of minutes. Once cooked down, take the pan off the heat and remove the bay leaf if you can find it! Then whizz up using a hand blender or whatever whizzing machine you have. I like to leave a few chunks in there for texture rather than be completely smooth, but that’s up to you.
Serve with some goats cheese or a dollop or creme fraiche if you want some added creaminess. Yum!