I often make large batches of soup and freeze smaller portions so we always have a healthy quick lunch at hand when life gets busy. Recently, I have wanted to include more green vegetables in our diet, so I was pleased with this soup recipe which as you can see is full of green herbs and vegetables.
- 1tbsp olive oil (plus extra for drizzling)
- half an onion, finely sliced
- 3 garlic cloves, crushed
- 2 courgettes, sliced
- 400g leeks, sliced
- 200g cavolo nero (or kale)
- 200g spinach
- salt and freshly ground pepper
- 1 bunch of coriander, leaves chopped
- 1 bunch of parsley, leaves chopped
Place the oil in a large pan over a medium heat. Once hot, add the onion and garlic. Stir continuously until tender.
Add the chopped leeks and courgettes to the pan and cook for around five minutes, stirring frequently.
After the have released most of their water, stir in the cavolo nero and spinach. Pour in 500ml of water and then bring to a gentle simmer. Leave to cook for another eight minutes. Once all the ingredients are thoroughly cooked, season to taste and remove the pan from the heat.
Transfer the soup to a blender along with the herbs in batches. (Leave a few herbs to use as a garnish.) Blend the soup until smooth and transfer to bowls.
I was going to freeze the entire batch of soup, so I left it in the bowl in the photo below. But normally I would drizzle with olive oil and garnish with reserved herbs. The for a perfect lunch, I would serve with crusty bread.