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Super Green Soup | Veganuary Week 2

Super Green Soup | Veganuary Week 2
Super Green Soup | Veganuary Week 2

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!

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚



  • 1 leek
  • 1 red chilli
  • 2 cloves garlic
  • 3cm ginger
  • 200g kale
  • 300g baby spinach
  • 300g broccoli
  • 1 lemon
  • 300g silken tofu
  • 1l of vegetable stock
  • 1 tbsp olive oil
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 150g of soba noodles
  • Pinch red chilli flakes


  1. 1.

    You will need...

    Large saucepan | stockpot | Grater | Immersion blender | Blender

  2. 2.

    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

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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