One reason why I love autumn is that I get to cook more soup! This dairy free super green and super easy soup is truly amazing. It will not only warm you up but it will nourish your body with vitamins, minerals and antioxidants. I’d suggest eating a green soup once a week as a cold prevention!
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If you are a parent who finds it hard to feed your kids green veg, than you need to try this green soup recipe. It is packed with goodness but the taste is mild and creamy. My husband is not a big fan of greens but loved this soup and he actually couldn’t believe it had kale in it. Heres to ‘hidden veg’ recipes for husbands 😀
This recipe is really quite simple but you could spice it up by adding green curry paste or you can play with different seasonal types of greens. I used courgettes, broccoli, green peas and kale. Vegetable stock worked for me but go ahead and use any stock or broth you like.
I used a small can of coconut cream and I saved a couple of teaspoons for the final topping. To add some texture and crunch I was planning on using roasted pumpkin seeds. Turned out I didn’t have any in my cupboard (thanks to my toddler who is obsessed with them and ate them all) so I used black sesame seeds instead. Little goes a long way. (This is such an amazing topping to sprinkle over any noodle dish!) Add chopped nuts or any seeds of your choice for additional texture.
To make this green soup more attractive for the little people and for my toddler in particular, I made little fishes toasts. What worked even better was dunking few mini crackers in the soup which Phoebe than fished out with a spoon.
To make this soup it really helps to have a good quality metal stick blender which you can just stick in a pan of hot soup without melting it!
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Servings |
portions
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- 1 tbsp olive oil
- 50 grams broccoli
- 50 grams Courgette or zucchini 🙂
- 50 grams green peas i used frozen peas
- 2 handfuls kale use any favourite greens
- 1/2 Onion
- 1 small can coconut cream
- 1 tsp black sesame seeds to sprinkle on top
- 400 ml vegetable stock
Ingredients
|
|
- Heat the oil in a pan. Add chopped vegetables. I always start with onions, almost regardless of what I cook. It gives any dish a nice foundation. When added all of the remaining veg, leave to sweat for a little while but keep stirring to avoid burning.
- Add the stock, turn down the heat and leave to simmer for about 25 mins.
- Once the vegetables are nice and soft, blend with your stick blender or pour into a food processor.
- Blend for at least three minutes to ensure the soup is smooth.
- Mix in the coconut cream and season with salt and pepper as desired.
- Served topped up with coconut cream, seeds or nuts of your choice. I really recommend the little toasts or any crackers which your little one will love dunking in. (and making a green mess)
