Monday, March 16, 2015

Green Soup? What the??

I was doing a bit of a shop in Aldi the other day (I'm a bit intermittent when it comes to my Aldi shops) however they did have some Donna Hay Cookbooks available. There was one there that I didn't have, shock horror, so immediately snapped it up. It was called Fresh and Light.

After having a flick through there was a recipe for "Essential Green Soup" that had kale in it. Now, I havent found much use for kale apart from giving it to the chooks so I was quite intrigued to give it a go - also in my efforts to have a vegetarian meal once a week.

I was also a bit sceptical as to how the youngest would take it if I told him it had kale and tofu in it. So...I just called it green soup, told him a couple of the ingredients. It. Was. A HIT!!!!! All the family loved it, even the tofu hating husband, and there was enough for me for lunch the next day!

I absolutely encourage you to give it a try...let me know what you think!

xSal



2 teaspoons olive oil
1 leek, trimmed and sliced2 cloves garlic, sliced400g broccoli, chopped150g kale, roughly chopped100g English spinach, roughly chopped100g silver beet or Swiss chard, roughly chopped 
(Note - I just used 200g of silverbeet from the garden)2 litres chicken or vegetable stock2 teaspoons grated lemon rindsea salt and cracked black pepper300g silken tofu
(note - I also threw in about a cup of frozen peas)

Heat a large saucepan over high heat. Add the oil, leek and garlic and cook for 5 minutes or until very soft. Add the broccoli, kale, spinach, silver beet (peas!) and stock. Bring to the boil, reduce heat, cover and cook for 5 minutes or until the vegetables are just tender. Stir through the lemon rind, salt and pepper. Using a stick blender or a blender, puree the soup until smooth. Add the tofu and blend until smooth.




No comments:

Post a Comment

Thanks for your comments!