Green Goddess Soup
Okay, so I have to be honest here. I think I'm having an affair with this soup. I'm all for luscious, steaming soup that makes any self-respecting woman secretly whisper to herself: "Yes! I'd like more of that 35% cream in my bowl". This soup, however, has none of that. Yet all of that.
Let me explain. No. This soup isn't a "cream" it doesn't have any dairy (or dairy replacements) it's just veg. Sad, leftover, green veg from the bottom of the crisper. Okay, so it wasn't really gross & growing legs or anything, but it's last week left over veg either way.
Boil all that nutrient dense green with garlic, homemade stock and apple cider vinegar and you've got yourself the best green soup base ever. I promise.
The toppings, however, are really what brings this whole soup together. It's where the awkward slow dance with your high school sweetheart become becomes a hot sexy salsa on the beach in the Caribbean. I'm telling you.
Makes 2 portions
1 T butter
7 garlic cloves, chopped
2 large handfuls of spinach
1 small fennel bulb, chopped
1 head of broccoli, chopped with some tips reserved
1 T apple cider vinegar
2 C chicken or vegetable stock
2 T olive oil
1/4 t cayenne
1/4 C pumpkin seeds
Salt & pepper
Prep 5 mins + cook 20 mins
First, chop up all your vegetables & garlic.
Then add 5 cloves of garlic & butter to a soup pot over medium-high heat.
Once the garlic has become fragrant, add fennel, asparagus & broccoli (feel free to add any other left-over green veg you have in the fridge at this stage)
Stir well & let sit for a minute or two, then add your stock, apple cider vinegar, salt & pepper
Let the soup simmer until all your vegetables are cooked.
For the topping
Chop up the broccoli tips & remaining garlic
Add pumpkin seeds, olive oil, cayenne, salt & pepper
Mix well & add on top of soup right before serving