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
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.