Very Green Soup with Lemon and Chilli
During winter I tend to shift from smoothies and juices to warmer, more grounding foods. Smoothies help make sure I get enough veggies into my day (spinach, cucumber, zucchini are common additions) and are super quick and easy to make. But, a soup can be just as time efficient and easy when we're organised, and let's not forget the wonderful dose of veg in our bowl!
Which takes me to today's recipe, a Very Green Soup with Lemon and Chilli - it honestly doesn't get much easier and more nutritious than this. The lemon freshens it up beautifully, and the chilli gives it a warming kick, perfect for a cold winter's day. I hope you love it.
1 tablespoon olive oil
1 brown onion, diced
4 cloves garlic, peeled and minced
1 long red chilli (1/2 if chilli sensitive), seeded and chopped
2 heaped teaspoons cumin
2 small heads of broccoli, roughly chopped
1 zucchini, roughly chopped
1 can white beans or chick peas, drained and rinsed
1 teaspoon sea salt
1.5 litres chicken stock (or veggie stock)
4 cups spinach
Zest and juice of one lemon
Heat the olive oil in a large, heavy-based saucepan over medium-high heat.
Add the onion and sauté for 5 minutes, or until translucent. Add the garlic and chilli and sauté for a couple of minutes. Then, add the cumin and stir through until fragrant (about 1 minute).
Add the broccoli, zucchini, beans, stock, and salt and pepper and bring to a gentle boil. Then, reduce to a simmer for about 8 minutes, lid on. When complete add the spinach and stir until wilted - 1-2 minutes.
Removing from the heat, stir in the lemon zest and juice, then puree in a blender until smooth. Taste and season if necessary.
Serve with a drizzle of olive oil or a big dollop of fresh pesto. I've included some avocado and pumpkin seeds here.
I've love to hear what you think so don't hesitate to pop back in and leave a comment below with your feedback.
If you'd like some more soup inspiration, here's a bundle of recipes from my website - all of which have been put on high rotation!