Mains

Simple Greens Soup

7 January 2020
Total Time
30 Mins
Serves
4

This is a perfect, easy soup for weekdays. We're loving it this January, as it's such an easy way to get your 5-a-day in. Drizzle with olive oil, sprinkle with chilli flakes and serve alongside sourdough or rye bread.

Ingredients:

    Ingredients
  • 1 leek

  • 1 courgette

    cut into bite-sized pieces

  • 2 cloves garlic

    peeled & chopped

  • 1 onion

    peeled & chopped

  • 100g frozen peas

  • 1 head broccoli

    cut into florets

  • 1 vegetable stock cube

    mixed with 400ml of boiling water

  • 1 tablespoon brown rice miso paste

    (or white miso paste)

  • 200ml almond milk

  • large pinch of sea salt

  • drizzle of olive oil

Method:

  1. 1

    Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft.
  2. 2

    Once soft, add the courgette, broccoli, leek and peas into the pan. Mix well and cook for 5 minutes until the vegetables begin to turn soft.
  3. 3

    Once the vegetables begin to turn soft, pour in the stock water, almond milk and brown miso paste. Mix well and cook for 15-20 minutes.
  4. 4

    Transfer the mixture to a powerful blender (or use a stick blender) and blend until smooth.
  5. 5

    Once smooth, pour the mixture back into a pan over a medium heat, adding a little more almond milk (if needed) until you reach the consistency you like best.
  6. 6

    Warm the soup over the heat until ready to serve.

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