Until I started thinking about St Patrick’s Day, and what healthy green recipe I could come up with for you, I didn’t realise that most of the soups I’ve posted here are green! So I thought I’d make a super green soup, the greenest of green soups for this St Paddy’s Day.
BROCCOLI, ASPARAGUS AND PEA SOUP
Prep time: 15 mins
Cook time: 20 mins
Makes 6 adult servings
Freezable
1 tbsp olive oil (or butter)
1 onion, diced
2 sticks celery, roughly chopped
300g broccoli, stalks and heads roughly chopped
300g asparagus, roughly chopped
1 cup frozen peas
1 litre hot vegetable or chicken stock
1 tbsp fresh thyme leaves
Salt and pepper
Heat the olive oil in a large pot over a medium heat. Add the onions and celery, and sauté for 5 minutes without letting the vegetables brown (turn down the heat if they do start to brown).
Add the broccoli stalks and about 750ml of stock to the pot. Bring to the boil then reduce the heat to low, cover and simmer for about 10 minutes.
Add the broccoli heads, asparagus, peas and thyme, cover and cook for another 5 minutes until the broccoli stalks and asparagus are tender.
Take off the heat and purée until smooth. Check if you need to add any seasoning.
Variations:
- For older palettes, add a pinch of warming cayenne pepper as you sauté the onion and celery.
Are you eating (or drinking) anything special for St Patrick’s Day tomorrow?
thegingerbreadmum 