Green vegetable soup

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A healthy soup with broccoli and wild cabbage

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  • 30 mins
  • 30 mins
  • Average budget

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion
  • 1 bay leaf
  • 1 carrot
  • 4 cloves garlic
  • 120ml dry white wine
  • 2 – 3 medium heads of broccoli
  • 750gr roughly chopped wild cabbage and/or spinach
  • 4 tablespoons chopped fresh chives
  • 1 1/2 littre organic vegetable stock
  • 250ml milk (you can replace with double cream, I just wanted to be lighter)
  • 1 tablespoon lemon juice (1/2 lemon)
  • salt and freshly ground black pepper
  • crème fraîche or sour creme (to garnish)

Preparation

Step 1

Start by preparing all the vegetables. Finely chop the onion, carrot, garlic, and chives. Roughly chop the broccoli heads and the kale and spinach.

In a large soup pot heat the butter over medium heat. Once butter is melted, add the onion, carrot, and bay leaf. Cook, stirring occasionally until the onions become translucent.

Step 2

Add the garlic, cooking until the garlic becomes fragrant. Add the kale and spinach, season with salt and pepper and cook until the kale and spinach are just wilted.

Add 2 tablespoons of chives stirring to incorporate. Pour in white wine and scrape the bottom of the pan to deglaze. Simmer for 2 -3 minutes.

Pour in the vegetable stock and all of the broccoli. Bring to a boil, then reduce heat and let simmer until the broccoli is tender.

Step 3

Remove the bay leaf and carefully blend the soup in batches in a standing blender or directly in the pot.

Return the pureed soup to the pot and bring to a simmer over low heat. Stir in the milk(or heavy cream), lemon juice and additional salt and pepper to taste if needed.

Serve and garnish bowls with a dollop of sour cream and the remaining chives.

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