It was Saturday night, we’d been out all day and I was a feeling like I could have fallen in a heap when I got home after being on my feet all day with a 6 kilo baby attached to my chest. But I had little people to feed, and after a lunch of ham and cheese sandwiches I wanted to give them a good dose of vegetables as well as have dinner on the table quickly.
Soup is great for those nights when you don’t feel like cooking much but still want something hearty and satisfying. This particular night, I had bits and pieces of green vegetables in the fridge that I needed to use up (hence the slightly odd quantities in the recipe) and this green soup came to life. The boys gobbled it up and I felt happy knowing that their little bellies were full of goodness.
1 leek, sliced
2 sticks of celery, sliced
1 clove of garlic, sliced
1/2 tsp ground tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
Half a cauliflower, broken into florets
A good handful of broccoli florets
1/2 a swede, diced
3 asparagus spears, chopped
A handful of kale, sliced
1 1/2 zucchinis, sliced
A handful of parsley
Goats cheese, yoghurt or cream to serve and some crusty bread
Heat a little olive oil over medium heat then add the leek, celery and garlic and saute until soft. Add the tumeric, cumin and coriander and stir. Add the remaining vegetables (except the parsley) and stir for a couple of minutes. Add enough chicken stock to almost cover the vegetables. I tend to add less stock than I think i’ll need as you can always add more at the end (but taking liquid out is a little tricky!). Bring to a boil and then simmer until vegetables are soft. Add the parsley and puree soup with a hand blender.
Serve with your choice of goats cheese, yoghurt or cream and season with salt and pepper. Don’t forget some crusty bread.
Serves approx 6