Very Green Soup with Loads of Lemon & Dill
This recipe for very green soup comes from Kellie Anderson, healthy eating adviser for Maggie’s. She says “The extra spices are optional, but oh so good! This is a super fresh tasting soup. Perfect for jaded “holiday” taste buds! Serve with sourdough bread or multi-seed crackers.”
Instructions
Heat the oil in a medium pan over a low-medium heat. Add the leeks, stirring occasionally, letting them soften. Add the remaining vegetables, except the edamame/peas. Stir around then pour on the hot stock, adding the lid. Bring to a gentle simmer & cook for 10 minutes, max. Add the edamame/peas and turn off the heat. Let the soup sit for a minute or two then blend until smooth with the nutritional yeast, dill and lemon juice and zest.
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Ingredients
- 2 tbsp extra virgin olive oil
- 1 fat leek, chopped
- 1 lg head broccoli, stems & florets chopped
- 2 courgettes/zucchinis, chopped
- 2 handfuls spinach and/or chopped lettuce
- 1 handful rocket/arugula (optional but nicely peppy)
- 1 cup frozen edamame (or peas, but a very different taste)
- 7 cups ( about 1.7 litres) light vegetable stock/broth - boiling hot
- 1 small pack (20g) fresh dill, chopped - save some for garnish
- Good pinch each of toasted and ground coriander seeds, cardamom and black or white pepper - optional
- 2 tbsp of nutritional yeast (optional if you don't have it, but great umami vibes)
- Juice of one small, juicy lemon and its zest (add more to taste)
