Green, good-for-you and tastes great!
I realised that all of my soups so far have been roughly the same colour – this makes for rather a boring site colour scheme, so here is another souper-staple (actually souper husband’s creation), this time in a rather fetching shade of bright green.
This soup is what we have for lunch at the weekend when we’re ravenous and realise we have nothing much to eat. It can be thrown together in less than 15 minutes with whatever leftover green veg is lurking in the bottom of the fridge, provided you have an onion and some frozen peas.
It also strongly recommend this when you have a hangover, with a big hunk of bread and butter of course, especially if it’s a bad one (increase bread and butter in line with hangover severity). I know, I know a bowl of soup is not quite the same as an all-day-breakfast from a greasy spoon but give it a go – you can pretty much feel yourself being nourished and revitalised as you eat it with the added benefit that you won’t be left with a greasy, guilty taste in your mouth afterwards!
1 onion (we used red), sliced
chopped green veg – most recently we used 1 small brocolli “tree”, 2 ribs of celery, 1 courgette and a handful of spinach
a large handful of frozen broad beans
lots and lots of frozen peas
splash of vinegar (we used red wine)
2 tsp dried mint
1 tsp thyme
Cayenne to taste, if you fancy some spice (not too much if you are feeding little ones)
Fry the onion in a little olive oil until soft. Add the fresh vegetables, vinegar, dried herbs and spices and fry for a minute more.
Add the frozen vegetables to the pan and cover with boiling water from the kettle. Cook on a medium heat for 5 minutes more at the most, any longer and you will lose the nice bright colour.
Blitz in the pan with a hand blender and serve straight away (again, if you leave it standing the colour will fade).
(also suitable for babies as you can tell by the photograph – just add salt to the adult portions after serving)