Cream of Greens.
Have you ever tasted a deliciously creamy soup and wished you could replicate it? I have discovered, that many people are too scared to make their own soup, and I myself recently witnessed a very poor attempt. However, once you have the know how, you will wonder why you ever bought all those tins, cartons and packets! Check out more great soups here.
This soup, as many things do in the Life Diet Health kitchen, came about by accident, as there was a surplus of broccoli from a well known UK supermarket! If you are yet to discover the Food Sharing App Olio, I would definitely check it out to see what food you can rescue! When I went to collect some salad, I was offered some very healthy looking broccoli… when I say some, I mean about 6 or 7 heads!
The Cream of Greens Soup Recipe
The main ingredient in this soup is, yes, you guessed it, broccoli! You also need leeks or onion, and cabbage, then your favourite milk and some seasoning. Packed full of antioxidants, vitamins and minerals, this is a great tasting easy recipe to give you that energy boost!
A deliciously creamy soup packed full of the goodness of greens!
- 2-3 heads broccoli (including stalk)
- splash of oil of choice or spray
- 2 medium leeks washed & chopped (or 3 large onions)
- 1-2 cups shredded cabbage (savoy, green or pointed)
- 2-3 litres boiling water
- 1/2-1 teaspoon garlic granules
- 1/2 teaspoon ground black pepper
- salt to taste
- 2-3 tablespoons nutritional yeast
- 500 ml milk of choice I used unsweetened oat
- 1/4-1/2 teaspoon red chilli flakes
Start by chopping the stalks off your broccoli and cutting into bite size pieces. Next, cut the broccoli head into florets, setting aside about 2 cupful's of naturally smaller (bite size florets).
Heat your oil in a large lidded saucepan, then add the leeks and cook until softened. Add the cabbage and cook for a minute or two before adding the broccoli stalks and larger florets.
Carefully add the water, then cover and cook for 15 minutes. Check how soft the broccoli is (the florets should fall away from the stalk easily), then turn the heat off and remove the lid.
Sprinkle the garlic, black pepper, salt (if using) and nutritional yeast into the pan, mix in, then allow the soup to cool for about 5 minutes.
Either, use a stick blender in the pan, or ladle portions of the soup into a jug blender and blend until smooth and creamy (add the milk to the pan if using the stick blender). If using the jug blender method, and a bit of the milk with each batch – take care with hot soup and pressure in the blender!
Return the blended soup to the heat and add your smaller broccoli florets. Mix in well, then simmer with the lid on, on a low heat for 15 minutes. Do a taste check to ensure the broccoli is cooked and adjust seasonings if necessary.
Turn off the heat, add the chilli flakes and serve.
Enjoy!
What do I need?
This recipe is relatively simple. Chop, cook, blend, eat!
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Serving
I have been having this for lunch with fresh crusty bread or for dinner with a side salad and some tofu! The great thing about this soup is that you can eat it any time! Lunch, dinner, snack, when you’ve come in from a long walk and need warming up, or just because it is there, delicious and easy to heat!
Storage
This soup will store well covered in the fridge for up to five days or in the freezer for up to three months. If freezing, portion into microwaveable bowls, label and freeze. Reheat thoroughly before serving.
Sharing
I hope you try and make your own delicious cream of greens soup and find that you love it! I love seeing your adaptions and interpretations of my recipes and I’d love to see your soup photos! Do you have any other recipe requests? More soup? Something sweet? Pumpkin ideas?
What will you serve your soup with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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