Simple green soup: quick and easy
This simple green soup took about 15 minutes to make, and used up quite a few leftover green vegetables.
I encourage the kids to minimise their food waste at home as much as possible. This recipe is a good example to show them how to pull together something without a lot to work with.
I threw in the tired ends of celery together with their leaves, the remnants of a bunch of mint, including the stems, and some wilted spinach leaves, which were no longer fresh enough for a salad.
And, a packet of frozen peas is alway good to have on hand!
You could throw other vegetables in too, such as leek, spring onions, zucchini, broccoli or cauliflower (I know, it’s white, not green).
The addition of goat’s curd is delicious. I’m a big fan of the Udder Delights goat’s curd. However, you could swap it out for a dollop of Greek yoghurt or perhaps some sour cream.
Serving suggestions
Serve the simple green soup with little toasts smeared with goat’s curd and topped with sliced radish, or toasted pistachios and mint leaves.
The soup tastes rather good with grilled prosciutto on top, too.
More easy soup recipes
If you’re a fan of soup, you might like to try these recipes:
Spring minestrone with rocket pesto
Roasted beetroot and cinnamon soup
Best wishes,
Amanda
PS: If you’ve tried this simple green soup or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below.
And, if you’d like to read more, please subscribe to my newsletter for stories, recipes and tips for simple, nutritious meals.
Simple Green Soup
Ingredients
- 1 brown onion, peeled and chopped
- 2 sticks of celery, with leaves, washed and chopped
- 2 handfuls baby spinach, washed
- 1 cup frozen peas
- 1/2 bunch mint, washed, stems and leaves
- 3 tbsp olive oil
- 1 L chicken or vegetable stock
- 4 tbsp goat's curd substitute with Greek yoghurt or sour cream
- flaked sea salt and black pepper
Instructions
- Heat the olive oil in a large saucepan, add onion, celery and a pinch of salt. Cook for about 5 minutes until soft.
- Add stock and bring to the boil. Turn down to a simmer, then add the frozen peas. Cook for 3 minutes, then remove from the heat.
- Stir in the spinach and mint. Leave to cool for about 10 minutes, then puree with a hand-held blender.
- Season to taste, then reheat. Just before serving, stir in a little goat's curd and garnish with baby mint leaves.
Notes
Leave a Reply