Immunity Boosting Green Goddess Soup

This nourishing green soup transforms humble aromatics like fennel, leek, and garlic into a silky bowl of comfort that actually tastes amazing, not like lawn clippings.

Ingredients

• 2 tbsp olive oil
• 1 onion (, diced (Note 1))
• 1 leek (white part only) or another onion (, diced (Note 1))
• 1 medium fennel (, chopped (Note 2))
• 2 celery stems (, roughly chopped)
• 5 garlic cloves (, roughly minced)
• 3/4 tsp all spice powder ((sub mixed spice))
• 3/4 tsp cumin powder ((sub coriander))
• 1 medium potato ((any type), peeled, 1.5 cm cubes )
• 1 head broccoli (, florets (peel and chop stalk too))
• 2 1/2 tsp cooking / kosher salt
• 3/4 tsp black pepper
• 1.75 litres / quarts water ((Note 3))
• 1 cup frozen peas ((Note 4))
• 5 cups (tightly packed) kale leaves (, roughly chopped (1 small bunch, Note 5))
• 5 cups (tightly packed) baby spinach ((Note 6))
• 3/4 cup thickened cream ((Note 7))
• 2 tbsp sunflower seeds, toasted ((or croutons or other toasted nuts, Note 8))
• Cream and/or olive oil for drizzling

Instructions

1. Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
2. Cook spices: Add all spice and cumin, and cook for 1 minute.
3. Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
4. Add peas: Add peas, simmer for 1 minute.
5. Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture.
6. Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!