Last winter, I made a very similar soup to this one. It’s amazing how many variations of one soup can be made, just by switching one or two ingredients. What’s useful with this soup, is that it’s filled with green goodness, and can be eaten as a relatively calorie free starter or snack in a mug.

All these greens are packed with folic acid, potassium, vitamin K and the bioactive ingredient sulforaphane, which aids in detoxification.

Sulforaphane is heat sensitive so it’s better to chop all your greens for at least 90 minutes beforehand to allow the sulforaphane to develop and be more stable in a heated environment. I also don’t cook the ingredients for too long, just a quick sauté and addition of the liquids is all you really need.

This is a fantastic, high in fibre option that can be a useful snack or pre-meal starter to have around

Ingredients
(makes 6-8 serves)

2 celery sticks
2 small leeks
200g swiss chard spinach
1 broccoli head
180g kale (1 bunch)
½ cup Italian flat leaf parsley
1 clove garlic
1 yellow onion
2 tablespoons lemon juice
2 tablespoons olive oil
500ml vegetable stock
1.5 litres hot water
2 teaspoons nutmeg
Salt and pepper

Method 

1 Chop the onion and mince the garlic.
2 Cut the leeks in half lengthways, wash well and then cut horizontally into thin pieces.
3 Wash and then finely chop the celery, swiss chard, kale, parsley and broccoli into smaller pieces.
4 Place the soup pot on a hot stovetop. Once the pot is hot add the olive oil followed by the chopped onion, garlic and nutmeg. Sauté for     4-5 minutes until the onions become translucent.
5 Add the celery, leeks, swiss chard, kale, broccoli and parsley and sauté for 2 minutes until the leaves halve in size. Add the lemon juice and season with salt and pepper.
6 Pour in the vegetable stock as well as the hot water and bring to the boil. Once boiling reduce the heat to simmer for a further 4-5 minutes and remove the soup from the heat.
7 Blend the ingredients using a stick or normal blender until a smooth soup forms.

*Tip 1: I use organic vegetable stock; however, you can make your own, use low sodium stock if you need to restrict salt or use stock cubes.
**Tip2: I drizzle some optional yoghurt in before serving the soup to add a touch of creaminess.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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