Green Soup

Learning the basics of how to make your own soup means you never need to waste vegetables. I had the best of intentions for a head of broccoli but it had gone yellow before I got round to making the dish I planned. It may not be pretty but it’s still edible and full of iron and calcium so you can chuck it in a soup to get all the benefits and it still tastes great.

Broccoli has fibre, protein and iron which are all essential for maintaining healthy blood flow, digestive system and muscles. It also has vitamins C and K1 which promote healthy skin and bones.

I have to manage my iron levels so if I have a dip this is a great soup to give me an iron boost. After I donate platelets I can feel a bit weary and this soup helps me get back to normal in less time. You don’t need a blender, just a stick blender (for some reason I call it a Billy but I don’t know why) will do the job.

Serves 2 Adult
s & 2 Kids

1 head of broccoli
100g spinach
1 medium onion or 2 large shallots
1 head of garlic
1 tbsp olive oil
700ml vegetable stock
salt and pepper

optional toppings: pine nuts, feta, blue cheese, plain yoghurt, chilli oil, basil, bacon, chives

  • Peel and finely chop the onion or shallot and garlic. Put the olive oil in a large saucepan on a medium heat then add the onion/shallots and cook for 5 minutes then add the garlic and cook for another 2-3 minutes.
  • Cut the broccoli stem into small pieces then roughly cut the florets into chunks. Add the broccoli stems to the pan and cook for a few minutes before adding the florets.
  • Add the stock and turn the heat up to medium high until it boils then let it boil for 2 minutes before turning the heat back down to medium and adding the spinach. Stir the spinach into the liquid then pop a lid on and cook for 5 minutes.
  • Once the broccoli stems are tender the soup is ready to blend. Once the soup is smooth taste it to decide if it needs more salt. Add a squeeze of lemon juice if you’re not topping the soup with yoghurt because the acid improves the balance of the soup.
  • Serve with any of the toppings suggested in the ingredients section.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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