We all know that we should eat more vegetables but it can be hard to fit them in our diet. Personally I love cauliflower, courgette and spinach, but they have a reputation for being boring, so I decided to jazz them up in this super greens soup.
Super Greens Soup
The added pesto really takes this soup to the next level and it is delicious served with seeds and a slice of bread.
- 100g celery
- 150g courgette
- 150g spinach
- 200g leeds
- 300g cauliflower
- 1 tbsp olive oil
- 2 tbsp pesto (I used wild garlic & almond)
- 1 tbsp nutritional yeast – if your pesto does not contain cheese
- 1.5 tbsp vegetable stock powder
- 1.5 litres boiling water
- Salt & Pepper, to taste
Chop the celery and leek then add it to a large pan along with the olive oil. Heat on medium for 5 minutes until it begins to soften.
Chop the cauliflower and courgette then add it to the pan.
Add the water and stock powder along with a grind of salt and pepper.
Place a lid on the pan and cook for 25 minutes.
Add the spinach and let it wilt for a few minutes.
Leave the soup to cool for 10-15 minutes.
Add in the pesto (and nutritional yeast if using).
Blend the soup by pulsing it gently. You may need to blend it in batches depending on the size of your blender.
Top with your favourite seeds to serve.