400g bag spinach, washed, stalks removed
1 x Bok choy stem
1 large leek, roughly chopped (discard the very outer leaves and the firm dark green tops3 sticks celery, roughly chopped)
1 head (and stalks!) of broccoli, chopped
1 courgette, chopped
1 x green capsicum, chopped
1 cup of frozen peas
1/2 cup frozen edamane beans
1/2 cup board beans
1 cup of chopped fresh herbs (chives, dill, parsley, oregano, basil)
4 cups of chicken stock
3 cloves of garlic
1. Now I know this may seem like a little bit of a hassle but trust me its worth it for a bloody good looking soup! So stay with me…….. first blanch the spinach to preserve the beautiful green colour: Add 1cm of water to a large soup or stock pot over a high heat and cover with a lid. Bring to the boil and add 1/2 tsp salt and the spinach leaves. Cover and simmer for a minute or so until wilted. Tip the spinach into a colander in the sink and run cold water over it for few minutes to stop it cooking. When completely cool, squeeze the spinach out and set aside.
2. To the same pot, add all the vegetables and then add the stock. Cover with the lid, bring to a simmer and continue to simmer for about 10 minutes, or until the vegetables are just cooked – they shouldn’t have any crunch to them, but they don’t need to be mushy.
3. Add the spinach back into the pot.
4. Next you need to blend the soup. I have a vitamin so can blend it while still warm but if you have a standard blender then wait until it has cooled to avoid any explosions. Or use a handy stick blender in while still in the pot.
* To me this soup is basically a good way to get rid of whatever is left in the fridge before our weekly shop, so feel free to throw in whatever you have. Trust me it will still taste amazing!
If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.
Director / NZ Registered Nutritionist