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
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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.
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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.
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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.
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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.
