Vegan Super Green Soup
Ingredients
- 1 tbsp olive oil1 tbsp vegan butter1 leek sliced1 onion diced1 celery stalk sliced3 garlic cloves minced1 inch ginger grated1 tsp turmeric1 litre vegetable stock1 large potato peeled and diced1 head of broccoli1
Preparation
In a large saucepan over medium-high heat, melt the olive oil and vegan butter together
Add onion, leek, celery, garlic and ginger – sauté until the onions are turning translucent
Sprinkle the turmeric over the onion mixture and cook for a further 30 seconds until fragrant
Remove the stalks from the broccoli florets (set the bushy top of the floret to the side for later) and then add to the pan along with the diced potato
Combine everything well
Pour in the vegetable stock and bring to the boil
Reduce heat to a simmer and allow to bubble away for 15-20 minutes – or until potato is fork tender
Add the remaining broccoli head to the pan along with your leafy greens
Cook for a further 5 minutes – then add the peas and cook for another 1 minute
Remove the pan from the heat
Use an immersion blender to blitz everything together until there are no large chunky bits remaining
Pour in the almond milk and mix through well
Taste and then season with salt and pepper as desired
Serve with a little swirl of soy yoghurt… and maybe some cheezy bread!