January, green, vegetables. Quite obvious,right? May be, but I am not planning to convince anyone about detoxing or anything of the like. I enjoy my vegetables in January as in July, and in a soup they are just perfect.
You can double quantities here and have a couple of batches for freezing. Just remember to bring the soup again to boil again once defrosted and you will be ready to go.No detox or anything.
Just real vegetable comfort in a bowl for this grey first weekend of January.
Green vegetable soup
1 tbsp
extravirgin olive oil
1 onion, finely
chopped
1 garlic clove, crushed
400 g broccoli
chopped into small florets
300 g
frozen peas
200 g
potatoes peeled and grossly diced
1 litre
stock (fine if you dissolve 2 stock cubes -beef, vegetable or chicken-into 1 litre
of boiling water)
A small bunch
of herbs, chopped (either basil, dill, parsley -anything you have)
1 lemon, zested
and juiced
Natural unsweetened
yogurt and black or pink pepper to serve
Heat the oil
in a large saucepan. Add the onion and sauté until soft and transparent (6-10 mins).
Add the crushed garlic and cook for 1 more minute. Add the broccoli, peas and potatoes,
pour in the stock and bring to the boil. Reduce heat to a simmer, cover and
cook for 25 minutes. Once all vegetables are tender, stir through the herbs and
juice and blitz the soup with a stick blender until completely smooth. Serve
with a swirl of yogurt and some fresh ground pepper.
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