This is a super lovely, smooth green soup that ensures you stay consistent with your green vegetable intake and that keeps you warm and nourished this winter. Not long to go now and we will have the first spring greens coming up on the market and a bit more sunshine to tank up those depleted Vitamin D stores! But in the meantime… let’s stay cuddled up on the sofa, watch the rain from the warm inside and spoon some greens.
Vegan, gluten-free, dairy-free, nut-free, soy-free
For two people
1 tsbp coconut oil
1 large onion, finely chopped
2 parsnips, peeled and chopped
½ head of broccoli, chopped into florets
2 stalks celery, chopped
1 tbsp vegetable bouillon powder
250-300g baby spinach (keep a few leaves back for serving)
½ bunch of curly parsley
Salt and pepper (to taste)
Fry the onions, parsnips, brocooli and celery over medium to high heat for 5 minutes in the coconut oil. Stir regularly. In the meantime, boil some water on the side.
Add hot water to the vegetables until they are all covered with the occasional vegetable peaking above the water surface. Add the vegetable bouillon powder and stir until dissolved. Leave soup to simmer for about 20 minutes or until all vegetables are cooked. Switch off the hob.
Add in spinach and parsley until wilted and leave soup to cool down a bit, before blending it all in a blender. Serve with chopped spinach leaves on top.