Green Goddess Soup

Green Goddess Soup

You'll need

  • Extra virgin olive oil for frying⁠
  • 1 large leek⁠
  • 2 cubes veggie stock ⁠(combined with 800mls -1 litre boiling water)
  • 300g broccoli florets⁠
  • 2 large handfuls kale⁠
  • 4 large handfuls baby spinach⁠
  • 3/4 cup crushed macadamia nuts⁠
  • 1 lemon⁠
  • Handful fresh mint leaves⁠
  • Coconut milk (unsweetened approx 400ml can)⁠
  • Salt & pepper⁠

To make

  1. Drizzle a little oil in a large saucepan on a medium heat. ⁠
  2. Trim and discard the roots off the leek, then slice and add to the saucepan. ⁠Fry for 5 minutes until translucent.⁠
  3. Meanwhile combine the 2 stock cubes with 800 mls - 1 litre of hot water straight from the kettle. Add the vegetable stock to the saucepan. ⁠
  4. Add the broccoli florets, cover the saucepan with the lid and cook on a low to medium heat for 5 -7 minutes or until broccoli is soft.⁠
  5. Stir in the kale and baby spinach. Leave to cook for a few minutes until the kale and spinach have wilted.⁠ Transfer the soup to a blender along with the juice from the lemon, mint leaves and crushed macadamia nuts.⁠
  6. Blend on high for a couple of minutes or until the soup is smooth. Add in the coconut milk as desired (400 mls is usually a good portion)
  7. We like our soup to have a mild mint flavour, so we’ll usually taste at this point and add more mint to your taste. ⁠
  8. Taste and season to perfection with salt and pepper. ⁠
  9. Serve in bowls with a drizzle of coconut cream, a handful of green leaves and a sprinkling of hemp seeds.⁠