Super Greens Veggie Soup Recipe

I am allllll for thick hearty soups that are actually filling and have substance! The can of cannellini beans makes this sooo creamy and gives a lil boost of extra protein, meaning this soup recipe will actually keep you full!

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Soup Ingredients:

2 small broccoli heads, chopped
1 large shallot, sliced
1 leek, sliced
1 fennel bulb, sliced
1 large zucchini, diced
5 serves frozen spinach
1/2 cup parsley, chopped
5 garlic cloves, minced
1 tsp cumin
1 tsp coriander powder
1 can cannellini beans
1/2 cup Parmesan or nutritional yeast
2 tbsp olive oil
750ml veggie/chicken style stock
Salt and pepper to taste

Toppings:
Extra finely chopped parsley
Oatly cream (or any cream, cashew cream would be yum)
Drizzle of olive oil

Method:

Bring a large pot to medium heat with the oil then sauté the shallots for 3 - 4 minutes with a pinch of salt

Add the cumin, coriander powder, fennel and leek and sauté for a further 8 - 10 minutes until well browned and soft

Add the broccoli and zucchini along with the beans and stock then bring to a simmer and simmer for 10 minutes until the veggies are super soft (I used a wooded spoon to scrape all the glazes off the bottom of the pot here too, everything stuck to the bottom is flavour!!)

Add the Parmesan and parsley, turn off the heat and use an emulsion blender to blend into a super smooth soup. If you don’t have emulsion stick blender, transfer everything to a blender but let it cool a bit before you do! Once blended taste test and add extra salt and pepper as needed (I ended up needing to add a good 2 - 3 teaspoons of salt to bring all the flavour to life)

Serve with a drizzle of cream, olive oil and extra parsley. Plus non negotiable crusty sourdough with lots of butter!! Enjoy 🤌

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