10 Veg Green Soup

As the name suggests, this soup is packed with heaps of different vegetables and it is absolutely delicious! Very rich and creamy and bursting with flavour. You’ll need a big pot in which to make it and be sure to have some containers handy because there’ll be plenty of left-overs to freeze; ideal for work lunches or lazy evenings. This is also a great recipe for if you’re hosting a lunch for a large group of people.

Total preparation and cooking time: 1 hour, 30 minutes

Ingredients

Serves 12

  • 2-3 tbsp olive oil
  • 3 large/4 small stalks of celery, chopped
  • 1 large leek, roughly chopped
  • 6 cloves of garlic peeled and roughly chopped
  • 1 tbsp thyme (dried or fresh – whatever you have handy)
  • 2 litres vegetable stock
  • 1 broccoli head and stalk chopped
  • Half a cauliflower head chopped
  • 2 carrots peeled and chopped
  • 500g sweet potato peeled and chopped
  • 2 large courgettes chopped
  • 1 red or yellow capsicum deseeded and chopped
  • 300g frozen peas
  • 300g spinach, thick stalks removed
  • 1 cup of fresh parsley, chopped
  • 1 cup coconut cream
  • juice of half a large lemon
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large stock pot over a medium-high heat then add the celery, leek, garlic and thyme. Cook, stirring frequently until softened
  2. Add the stock and the broccoli, cauliflower, carrot, sweet potato, courgettes and capsicum. Bring to the boil, reduce heat immediately to a simmer, cover with lid and simmer for 10-15 minutes until the vegetables are just softened. add the peas for the final 2 minutes
  3. Remove from the heat and stir in the spinach until it wilts and add half of the fresh parsley
  4. Blend the soup. I use a heat-resistant blender and blend it in batches. If you don’t have one you could:
    • Use a stick blender in the stock pot (carefully – it will be very hot!)
    • Allow the soup to cool then use a standard blender
    • Allow the soup to cool then use a food processor
  5. Return the blended soup to the stock pot over a medium heat and stir in the coconut cream, lemon juice, salt and pepper. Simmer for a couple of minutes then serve topped with the remaining parsley and some more freshly ground black pepper.

This recipe makes a lot of soup!