Vegan Green Goddess Soup
Ingredients
- 1 leek
- 1 white onion
- 1 medium fennel bulb
- 1 celery stick
- 1 medium potato
- 4 garlic cloves
- 1 thumb sized knob of ginger
- 1 small broccoli
- 100g frozen peas
- 100g spinach
- 100g kale
- 1 tablespoon ground cumin
- 1 liter boiling water
- 2 vegetable stock cubes
- 1 tablespoon miso paste
- 200ml coconut cream (optional)
Seasonings
- Salt
- Pepper
- Olive oil
Garnishes
- Sunflower seeds
- Crispy chilli oil
Preparation
Prep all the veg by dicing the leek, onion, fennel, celery, potato and broccoli. Mince the garlic and ginger.
In a large saucepan, add a good glug of olive oil on a medium heat.
Add the onion, leek, fennel, celery and potato with a large pinch of salt. Sauté for 10 minutes until softened.
Add the garlic, ginger and cumin, cooking for a further 2 minutes until fragrant. Season with black pepper.
Prepare the broth by dissolving stock cubes and miso paste in boiling water. Add enough broth to cover the veg.
Add the broccoli florets, peas, spinach and kale. Add more water if required and allow everything to soften with the lid on for 1 minute.
Once slightly cooled, in stages blend until smooth. Return to pot, check for seasoning and stir in some cream if you like.
Serving suggestions
To serve, toast a handful of sunflower seeds and drizzle with crispy chilli oil and cream. Serve with hot buttered toast and enjoy.
