Soup-er Green Soup
Soup lovers, welcome back to Soup-er Sundays, our new series celebrating the ultimate winter comfort food! Our latest creation is a game-changer – the Soup-er Greens Soup. It's not just comforting, it's about embracing winter with a refreshing twist. Packed with celery, cavolo nero, and spinach for a creamy velvety texture, it has all the goodness you need to beat those winter blues! Check it out below!
Serves
Ingredients
For the Soup
<item-todo-done>2 leeks<item-todo-done><item-todo-done>2 celery stalks<item-todo-done><item-todo-done>2 medium courgettes<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>15g fresh ginger<item-todo-done><item-todo-done>2 green chilli<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>1 x 400 tin of coconut milk<item-todo-done><item-todo-done>200g spinach<item-todo-done><item-todo-done>200g cavolo nero<item-todo-done>
For the Crispy Tofu Topper
<item-todo-done>1 block of firm tofu<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done> olive oil<item-todo-done>
To Serve
<item-todo-done> coconut milk - or coconut yoghurt <item-todo-done>
Before you start
Soup pot | Box grater | Baking tray line with parchment | High speed blender or stick blender
Prepare the vegetables
- Roughly chop the leeks, celery and courgettes
- Peel and finely slice the garlic and ginger
- Deseed and chop the green chilli
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
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
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