This delicious soup recipe is completely carb-free, unless, of course, you have a massive slab of crusty white bread with it, which does make it very enjoyable indeed. But if you’re trying to be good this is a hearty winter warmer that can get you through the afternoon without reaching for the snacks.
This recipe makes a generous portion for 2-3. To make it go further double the quantity of broccoli, leeks and celery and slowly add more stock, checking it doesn’t become too watery in the process – too much stock can turn this soup from tasty treat to mulchy green water in the slip of a hand! If this does happen you can always thicken it out with more green veg. Once prepared it can be frozen or kept in the fridge for a few days.
Ingredients (Serves 2-3)
- 1 medium white onion, diced
- 1 clove of garlic, crushed or finely chopped
- 1 large broccoli, florets trimmed from the stalk and cut into roughly equal pieces
- 2 large leeks, washed and sliced
- 2 sticks of celery, washed, peeled and diced
- 2 handfuls of spinach, washed and very roughly chopped
- 1 large handful of petit pois
- 1 handful of parsley, washed and chopped (optional)
- 1 1/2 pints of vegetable stock (I use Marigold Swiss veg bouillon)
- Small glug of olive oil
- Add the onions to a deep pan with a small glug of olive oil and sweat for 5 minutes or until softened. Add celery and the garlic and cook off for a further 5-7 minutes on a medium heat.
- Meanwhile, steam the broccoli and leeks for 5-6 minutes.
- Add the broccoli and the leeks to the onion pan and give it a good stir.
- Add about half the stock and using a hand blender, blend the vegetable mix together into the liquid. The majority of the veg should be blended but the consistency should be quite thick and chunky. Add more veg stock to thin out the soup but making sure it doesn’t become too thin.
- Season with black pepper – the veg stock tends to be quite salty so I don’t normal add any more salt.
- Bring to the boil and add the peas.
- Add the spinach then simmer for 5 minutes, adding the parsley at the end before serving.