This is yet another soup post, but this one is so delicious I couldn’t not share it! Soup is definitely a go to recipe when I want something delicious and warm in a short amount of time. I also love the idea of soup toppings which I first talked about here as they really lift a bowl of soup into something way more interesting and flavoursome. Not to mention the soup and topping combinations are endless!
In my original soup post I talked about the different coloured soups I had been making and this is the green soup in that series. One thing that always bothered me when making green vegetable soup was how it would start off a vibrant green colour and by the end of cooking it turns murky olive green. There is definitely something a lot more appetising about a vibrant green coloured soup than the latter! So with that in mind I adjusted the way this green soup is cooked to try and keep it as fresh and green as possible.
Essentially by cooking the hard green vegetables (like broccoli and celery) very lightly so they remain a little crisp, they will keep their green colour. Softer green vegetables like spinach can be added at the very end so they are only lightly steamed, and any fresh herbs can be added straight to the blender. The result is a very vibrant, fresh green soup which is even better for you as the nutrients aren’t subjected to quite so much heat. The other bonus about making a soup this way is it only takes about 20 minutes, making it a realistic week day meal.
The topping I created for this green soup is a crunchy adzuki bean, sunflower and coriander combination with a little middle eastern spice by way of sumac and ras el hanout. But don’t feel like you have to stick with those spices if you don’t like or have them. This topping recipe is definitely open to variations so feel free to use whatever spices you like. Likewise the soup recipe is a basic starting point. Feel free use whatever green vegetables you have on hand, using the basic cooking guidelines detailed below.
We love this green soup with adzuki bean topping for lunch or dinner and it keeps well in the fridge for about 5 days in a sealed container. Hope you all give this one a try and would love to hear any comments or questions in the section below. Enjoy!
Do you have any hints or tricks to keep your green soup looking fresh and vibrant? Share them in the comments section below!
Prep time: 10 minutes Cook time: 10 minutes
Makes: 6 bowls
1 head of broccoli
6-8 stalks of celery
4 cups filtered water
10cm piece of ginger
3 cloves garlic
4 bunches of spinach
1 large handful coriander
1 large handful Italian Parsley
salt & pepper to taste
Wash the broccoli, celery and spinach well. Cut the broccoli into florets and place in a large pan along with the water and roughly sliced celery. Roughly slice the ginger and garlic and add to the pan. Bring to the boil and then turn down the heat and gently simmer for about 5 minutes. The broccoli and celery should still look green and have a slight crunch. Add the spinach and place a lid on top. Don’t worry if it doesn’t totally fit. You are just aiming for the steam from the water below to wilt it a little. Remove from heat and allow to cool.
While the soup is cooling you can prepare the topping – see recipe below.
Once the topping is ready the soup should be cool enough to blend. You should be able to do this in two batches. Start by blending the first half of the soup until smooth, then add half the herbs and blend until you can see they are just mixed in. Repeat for the second batch. Combine the two blender batches again in the cooking pot you used, add a squeeze of lemon and salt and pepper to taste. Give it a good stir to ensure everything is evenly mixed then divide the soup up into your serving bowls and add the topping to the centre.
Adzuki Bean Topping
Prep time: 10 minutes Cook time: 10 minutes
1 400g can adzuki beans
3 cloves garlic, crushed
1/2 cup sunflower seeds
1/2 tsp sumac
1/2 tsp ras el hanout
freshly ground salt & pepper (to taste)
1/2 tsp coconut sugar
1/2 lemon, squeezed
1 large handful coriander, roughly chopped
Extra virgin olive oil
Open the can of adzuki beans, place them in a sieve to give them a good wash and then let them drain.
Heat the olive oil in a large fry pan and add the crushed garlic. Cook for about a minute and then add the sunflower seeds, sumac, ras el hanout, salt & pepper & coconut sugar. Cook stirring for a few minutes until you hear the sunflower seeds start to pop. Add the adzuki beans and stir a few more minutes until the beans are heated through. Turn off the heat and add the lemon juice and coriander. Give it a good stir and then add a drizzle of extra virgin olive oil. Serve piled into the centre of a bowl of green soup.