- 30 mins
- 30 mins
- Average budget
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 1 bay leaf
- 1 carrot
- 4 cloves garlic
- 120ml dry white wine
- 2 – 3 medium heads of broccoli
- 750gr roughly chopped wild cabbage and/or spinach
- 4 tablespoons chopped fresh chives
- 1 1/2 littre organic vegetable stock
- 250ml milk (you can replace with double cream, I just wanted to be lighter)
- 1 tablespoon lemon juice (1/2 lemon)
- salt and freshly ground black pepper
- crème fraîche or sour creme (to garnish)
Preparation
Step 1
![Green vegetable soup - Step 1](/media/uk/photo-6_crop.jpg/tsp/green-vegetable-soup.jpg)
Start by preparing all the vegetables. Finely chop the onion, carrot, garlic, and chives. Roughly chop the broccoli heads and the kale and spinach.
In a large soup pot heat the butter over medium heat. Once butter is melted, add the onion, carrot, and bay leaf. Cook, stirring occasionally until the onions become translucent.
Step 2
Add the garlic, cooking until the garlic becomes fragrant. Add the kale and spinach, season with salt and pepper and cook until the kale and spinach are just wilted.
Add 2 tablespoons of chives stirring to incorporate. Pour in white wine and scrape the bottom of the pan to deglaze. Simmer for 2 -3 minutes.
Pour in the vegetable stock and all of the broccoli. Bring to a boil, then reduce heat and let simmer until the broccoli is tender.
Step 3
Remove the bay leaf and carefully blend the soup in batches in a standing blender or directly in the pot.
Return the pureed soup to the pot and bring to a simmer over low heat. Stir in the milk(or heavy cream), lemon juice and additional salt and pepper to taste if needed.
Serve and garnish bowls with a dollop of sour cream and the remaining chives.
You'll also love
-
VEGETABLE SOUP 4.2/5 (22 Votes) -
Pineapple Chicken 4.6/5 (11 Votes)
You'll also love
-
Clam Chowder 4.2/5 (12 Votes) -
Cinnamon apple slices 4.6/5 (8 Votes)