Soup-er Green Soup

Soup-er Green Soup

This is one of those soups we find ourselves making on repeat, especially when we want something that genuinely makes us feel good from the inside out. It's packed with leeks, courgette, celery, garlic, ginger and chilli, so every bowl is vibrant, warming and just a little bit punchy in the best way. The colour alone is enough to make you smile, proper bright green and beautiful. We love it for lunch when we want something light but still really satisfying. Trust us, once you make this you'll have it on your weekly rotation.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment paper
  • Box grater
  • High-speed blender or stick blender
  • Soup pot with lid

Ingredients

  • 2 leeks
  • 2 celery stalks
  • 2 medium courgettes
  • 4 cloves of garlic
  • 15g fresh ginger
  • 2 green chilli
  • 500ml vegetable stock
  • 1 x 400 tin of coconut milk
  • 200g spinach
  • 200g cavolo nero
  • 1 block of firm tofu
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp salt
  • olive oil
  • coconut milk - or coconut yoghurt

Method

1

Prepare the vegetables

  • Roughly chop the leeks, celery and courgettes
  • Peel and finely slice the garlic and ginger 
  • Deseed and chop the green chilli
2

For the soup

  • Heat 2 tbsp of olive oil in a soup pot over medium heat. Once shimmering, add the celery and a big pinch of salt. Cook for 5-7 minutes until soft and translucent, stirring occasionally
  • Once soft, add garlic, ginger and chilli and cook for 1 minutes to release the delicious aromas
  • Tip in the courgettes, stir well and cooking for 3-4 minutes
  • Add the coconut milk, reserving a couple of spoonfuls for topping the soup. Pour in the stock, bring to the boil and reduce the heat to a simmer. Cover with a lid and let the soup bubble for 6-8 minutes, until the courgettes are soft
3

Whilst the soup bubbles

  • Prepare the tofu topping 
  • Using the large holes on your box grater, grate the tofu
  • Toss the tofu in the ground ginger, garlic powder and salt then drizzle over 1 tbsp olive oil
  • Line a baking tray with parchment paper and spread the marinated tofu evenly on the tray. Whack in the oven and bake for 20 minutes, stirring halfway through. The tofu is ready when it is golden and crispy. Remove from the oven and set aside
4

Finish your soup and serve

  • Add spinach and cavolo nero to the soup and allow to wilt in the heat
  • Using a high speed blender or stick blender, blitz the soup until smooth and velvety. Taste and season with salt and pepper
  • Ladle into soup bowls, top with coconut yoghurt or a drizzle of coconut milk and your crispy tofu topper

Tips & Variations

  • Blend it to your vibe: We love this completely smooth and silky, but if you want a bit more texture just blend half of it and stir the rest back in. Both are great.
  • Turn up the heat: If you like things spicy, leave the seeds in the chilli or add a second one. Henry almost always adds extra.
  • Top it well: A drizzle of good olive oil, some toasted seeds, or a swirl of coconut yoghurt on top takes this from midweek lunch to something you'd actually serve to friends.

Why This Works

The trick here is cooking the celery low and slow at the start until it's properly soft and sweet before you add anything else. That base is what gives the whole soup its depth. Then the garlic, ginger and chilli go in together and that's where the magic happens, those flavours bloom and run through every single spoonful.