Recipe for the ultimate green veggie soup with Courgette, Broccoli and Kale


For the Soup:
1 Tbsp olive oil
1 Tbsp butter
1 onion, roughly chopped
2-3 medium leeks, chopped
1 clove garlic, chopped
2 sprigs fresh thyme
300g courgettes or asparagus, roughly chopped
300g broccoli, roughly chopped
2.5 cups chicken or vegetable stock
100g roughly chopped fresh kale (or baby spinach leaves)
salt and freshly ground black pepper
1–2 Tbsp lemon juice

For the Seed ‘Croutons’ and to Garnish:
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
1 Tbsp roughly chopped fresh parsley or basil
100 g feta or goat’s cheese, crumbled (optional)
Drizzle of olive oil

How to
In a large heavy-based saucepan, heat the olive oil and butter on medium-high heat. When the butter starts to foam, add the onion and leeks and cook for 3–4 minutes, or until starting to soften. Add the garlic and thyme and cook for another minute, or until fragrant, then add the asparagus/courgettes and broccoli.

Pour in the stock and a good pinch of salt and freshly ground black pepper and leave to simmer for 15 minutes. Remove from the heat, stir through the kale/baby spinach and allow to cool.

Blend and then check for seasoning, adding lemon juice, salt and pepper to taste.

Just before serving, toast the seeds in a dry pan until just golden and fragrant. Serve the soup in warmed bowls and sprinkle over the seeds and roughly chopped fresh herbs (and cheese if using) just before serving.

Note: This soup freezes well for up to two months.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit: Curtis Gallon

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