Feeling a bit heavy after all the Christmas treats? This vibrant green soup is the perfect way to reset and nourish your body. Packed with nutrient-rich spinach, kale, and broccoli, and infused with aromatic lemongrass, ginger, and fresh herbs, it’s a light yet satisfying meal. Whether you’re looking to use up leftover greens or simply craving something wholesome, this soup is the perfect way to ease back into balanced eating while still enjoying a comforting, cosy meal!
Number of servings: 2-3
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Winter Greens Soup:
Shallot: 4, roughly chopped
Ginger: 20g, minced
Lemongrass: 1 stick, roughly chopped
Broccoli: 200g, roughly chopped
Spinach: 200g
Kale: 100g
Light coconut milk: 400ml
Vegetable stock: 350ml
Coriander: 1 bunch
Mint: 1 bunch
Garnish (Optional):
Sourdough: 2, sliced
Single cream: 1 tsp
Extra virgin olive oil: 1 tsp
Red chilli: 1
Method
Start by preparing the lemongrass. Trim off the bulb, remove the tough outer layers, and finely chop the tender stalk into small pieces.
In a large casserole dish, sweat the shallots in butter over medium-low heat for about 5–8 minutes until translucent. Add the chopped ginger and lemongrass, and cook for another 3 minutes, stirring occasionally, until fragrant.
Add the chopped broccoli and kale to the casserole and sauté for 5–10 minutes until slightly softened. Pour in the coconut milk and vegetable stock, then bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper to taste.
Once the soup has simmered, stir in the spinach and herbs. Remove the casserole from the heat.
Blend the soup until smooth. Use a hand blender directly in the casserole or transfer the soup in batches to a standard blender, ensuring the blender is no more than 60% full to avoid spills.
While the soup cools slightly, prepare the croutons. Chop slices of sourdough into chunky cubes, place them on a baking tray, and drizzle with olive oil. Sprinkle with salt and mixed herbs, toss to coat, and toast in a preheated oven at 180°C for 8 minutes until golden and crispy.
To serve, ladle the soup into bowls, top with the crispy croutons, and garnish with cream, extra virgin olive oil and red chilli if desired. Enjoy!
