A vibrant, nourishing soup full of green goodness — quick, energizing and perfect for busy days.
Ingredients (2–3 servings):
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small zucchini, sliced
- 100g spinach (fresh or frozen)
- 1 broccoli head (cut into florets)
- 750 ml vegetable stock
- 1 handful fresh parsley or coriander
- Juice of ½ lemon
- Salt & pepper to taste
- Optional: 2 tbsp plant-based cream or a spoon of yogurt for topping
- Optional: pumpkin or sunflower seeds for crunch
Instructions:
- Sauté the base
Heat the olive oil in a large pan. Add onion and garlic and cook over medium heat until soft and fragrant (about 3–4 minutes). - Add green veggies
Add the zucchini and broccoli. Stir for 2–3 minutes, then pour in the vegetable stock. - Simmer
Let the soup simmer for about 10–12 minutes, until the broccoli is tender. - Add spinach & herbs
Add the spinach and parsley/coriander. Simmer for 1–2 more minutes until wilted. - Blend
Use a stick blender (or transfer carefully to a blender) and blend until smooth and creamy. - Finish & serve
Add lemon juice, season with salt and pepper. Serve warm with an optional swirl of plant-based cream and a sprinkle of seeds on top.
