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Green Soup

Course Soup
Cuisine kiwi
Keyword Soup
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 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
  • Seasoning

Garnish

  • Sour cream chilli oil and fresh parsley

Instructions

  1. 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.

  2. 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.
  3. 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 😊
  4. 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.
  5. I like to leave it quite chunky, but you can make it smoother if you like.

Recipe Notes

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.