Name: Spinach, broccoli and zucchini soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 Tbsp extra virgin olive oil; 1 brown onion, finely diced; 4 cloves garlic, minced; 300g broccoli, florets and stalks roughly chopped; 2 small zucchini (about 400g), cut into 1cm cubes; 1.5L vegetable stock; 80g baby spinach leaves; 1⁄2 cup mint leaves, plus extra, to serve; 1⁄2 cup at-leaf parsley leaves, plus extra, to serve; 1 lemon, finely zested, then sliced into wedges, to serve; Sea-salt flakes and freshly ground black pepper, to season; Sour cream or Greek-style yoghurt, to serve; 1 cup nely shredded red cabbage, to serve; 2 brussels sprouts, finely shredded, to serve; 1⁄4 cup pine nuts, toasted, to garnish

A nutrient-rich medley combined with a crunchy, flavoursome salad, this is a satisfying, vegetarian-friendly dinner.

Looking for more heart-warming soup recipes?

Ingredients

2 Tbsp extra virgin olive oil

1 brown onion, finely diced

4 cloves garlic, minced

300g broccoli, florets and stalks roughly chopped

2 small zucchini (about 400g), cut into 1cm cubes

1.5L vegetable stock

80g baby spinach leaves

1⁄2 cup mint leaves, plus extra, to serve

1⁄2 cup at-leaf parsley leaves, plus extra, to serve

1 lemon, finely zested, then sliced into wedges, to serve

Sea-salt flakes and freshly ground black pepper, to season

Sour cream or Greek-style yoghurt, to serve

1 cup nely shredded red cabbage, to serve

2 brussels sprouts, finely shredded, to serve

1⁄4 cup pine nuts, toasted, to garnish

Method

Heat oil in a large heavy- based saucepan over a medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes, or until onion is soft and lightly browned.

Add broccoli florets and stalks and zucchini, cooking for a further 2 minutes. Pour in stock, increase heat to high and cover with lid. Bring to the boil, then reduce heat to medium and simmer, uncovered, for 15 minutes.

Spoon 2 cups of the soup into a blender. Add spinach, mint and parsley. Puree until smooth, then transfer to another large saucepan or a large jug. Put remaining soup in blender, roughly process then add to first pureed batch. Stir in lemon zest and season generously.

Spoon into serving bowls. Top with sour cream or yoghurt, cabbage, brussels sprouts, pine nuts and extra mint and parsley. Serve with lemon wedges on the side.

Cook’s tips

If you’re not cooking for vegetarians, you can use chicken stock instead for a bolder flavour.
When processing in a blender, remove the centre cap from the blender lid and cover with a tea towel to allow steam to escape. Just make sure you hold the tea towel in place as you process. Also, ensure your blender is no more than half full.

After more soup ideas? Dig into our winter warmer archive here.

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Ingredients

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