I’ve made countless versions of this soup – the base ingredients are the same, but then I fling in whatever green veg I happen to have, or just frozen peas if that’s all that my fridge/freezer can provide. Fresh herbs deffo make a difference, but dried will do, basically just eating this much green has got to be good for you right? Serves 4.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 medium potatoes, diced
1 courgette, diced
100g ish chopped kale
4 handfuls frozen peas
4 tsp marigold veg buillion powder
Mixed with 1 ltr boiling water
Large handful chopped parsley
Small handful chopped mint leaves
Slurp of milk
Method
- Gently fry the onion in a large saucepan with the olive oil until soft but not colouring (minimum 5 minutes), then fling in the potatoes and courgettes and fry for a minute or two longer.
- Pour in the stock, season if needs be depending on the saltiness of said stock, bring to the boil, then reduce to a good simmer with the lid on for 10 mins until the potatoes are soft.
- At this point chuck in the kale, peas, or any other green veg that you really only want to heat through rather than cook, because we don’t want them to over cook and lose their vibrant colour. Cook for a couple of minutes max.
- Remove from the heat, add most of the herbs, and whiz up the whole lot until smooth using a stick blender. Add the milk and whiz again.
- Ladle into bowls, drizzle on a little extra olive oil (put your thumb over the top to keep the flow fine), and sprinkle on the reserved herbs.
- Feel virtuous while you eat.
From My Kitchen 