This Green Soup is simple, delicious and will give you a hefty vitamin & mineral kick. It’s so good for you!
When Winter gets really settled in, I love having my Green Soup in rotation. I find it’s such a lovely balance to the heavier dishes that we often have in Winter. This Soup is all made in the Biroix dish and I use my stick blender to whiz it up, saves on dishes!
I try and fit a massive amount of vegetables into this soup, 2 whole broccoli heads and a massive silverbeet! Plus, a good wad of fresh herbs. It is herby, delicious, and healthy. Just what we need about now 😊
How to make Green Soup:
We start by sautéing the whites of the leeks and onions, add the carrots then the greens of the leek, be sure to season them well. Cook down until they are golden and sauteed.
Then we add the potatoes and chicken stock, and simmer until potatoes are cooked.
Now its time to add the broccoli and silverbeet, plus herbs, be sure to just cook them, we want to keep the bright green of the vegetables. Once cooked, blend, i like to use my stick blender, but you can also blend (when cool) in the blender.
Now you are ready to serve and garnish. I have used sour cream and chilli oil.
If you are looking for more soup recipes try my Chicken, Corn & Potato Chowder.
Common questions about my Green Soup:
Is it Vegetarian? To make it vegetarian use vegetable stock instead of chicken stock
Can I use other herbs? This recipe is really adaptable, I love using coriander, sage is also lovely. If using more woody herbs like rosemary or thyme, add them when you add the potatoes.
Can I freeze it? Absolutely, the Green Soup freezes really well.
- I teaspoon neutral oil
- 2 onions peeled and diced
- 4 cloves garlic crushed
- 1 leek washed and whites and greens sliced (separated)
- 30 grams Butter
- 2 potatoes peeled and diced
- 1 Silverbeet greens roughly chopped, whites discarded
- 2 Heads of Broccoli florets cut off
- 1 carrot peeled and diced
- 1 litre chicken stock
- Herbs – I used ½ cup mint leaves and ½ cup parsley leaves
- Sour cream chilli oil and fresh parsley
Heat oil over a medium heat in your Biroix dish add your onions and whites of the leek. Cook for 3 minutes, add the carrot and butter cook, stirring occasionally, for around 2 minutes. Then add the greens of the leek, and the garlic, season well, cook until all vegetables look lovely and sauteed, around 5 minutes.
Add potatoes and chicken stock and bring to the boil. Turn down to a simmer and cook for 12-15 minutes until potatoes are soft.
Add your broccoli, cook for 90 seconds (not too long as you don’t want to over cook the green veg) add silverbeet and herbs. Cook just until the silverbeet is wilted. Again, don’t overcook here. We want to keep that lovely green colour, hence the name of the recipe 😊
Here you have 2 options, you can use a stick blender and blend straight away in your Biroix dish that you have cooked everything in. OR you can wait until it cools a little, and blend in the blender.
I like to leave it quite chunky, but you can make it smoother if you like.
To make it vegetarian use vegetable stock
Herbs – this recipe is really adaptable, I love using coriander, sage is also lovely. If using more woody herbs like rosemary or thyme, add them when you add the potatoes.
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