Super Green Soup
Super green soup! This healthy soup recipe is packed full of green veggies to help you feel fantastic. We've put a lot of veggies into this soup but it's totally going to make you feel amazing and give you loads of vital nutrients that your body needs! We love this soup, it would go great on it's own with some wholewheat bread, some soba noodles like we've done in this video or even with pasta if you're looking to bulk it up a bit! This recipe will serve 1 person with leftovers or 2 people. Simply double the ingredients if you want to make it for more people! A fantastic healthy vegan soup you need to try!
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tsp soy sauce<item-todo-done><item-todo-done>2 tsp mirin<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>3cm ginger<item-todo-done><item-todo-done>200g kale<item-todo-done><item-todo-done>300g baby spinach<item-todo-done><item-todo-done>300g broccoli<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 x 300g block of silken tofu<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>100g soba noodles<item-todo-done>
Before you start
Large saucepan | Stockpot | Grater | Immersion Blender | Powerful blender
Prepare the veggies
- Trim and finely slice the leek
- Trim, de-seed and finely slice the red chilli
- Peel and grate the garlic and ginger
- Trim, wash and roughly chop the the kale
- Break the broccoli into florets and dispose of the stalk
- Zest and juice the lemon
- Break up the tofu
- Prepare the stock
Start cooking
- Heat the oil in a large saucepan over a medium-high heat
- Add the leek and cook, stirring for 2–3 minutes until tender
- Add the red chilli, garlic, ginger and and stir for a further 2 minutes
Add the veggies and liquids
- Pour the stock into the pan, bring it to the boil and reduce the heat to a gentle simmer
- Add the broccoli and cook for 2-3 minutes until tender
- Remove the pan from the heat and leave to cool for 10 minutes (the liquid should be lukewarm)
- Add the kale, spinach, tofu, lemon juice and zest, soy sauce and mirin to the pan and gently fold it into the liquid to wilt the leaves
- When the leaves have shrunk in size by roughly half, use an immersion blender to blend the contents of the pan to a smooth, creamy consistency (we recommend transferring the soup to a high powered blender to finish the job and get the soup super smooth)
- Transfer the soup back to the pot and bring to a gentle simmer
- Taste the soup and season to perfection with salt and pepper and chilli flakes
For the noodles
- Prepare half the soba noodles as instructed on the back of the packet
- Have a pan of cold water ready to transfer the cooked noodles into so they don’t stick together
- Layer the noodles and half the soup, one layer at a time so the noodles are well covered but don’t clump together
- Transfer the remaining soup to an airtight container and place in the fridge for lunch later in the week
- Prepare the remaining noodles on the day you eat the remaining soup