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Spring Greens Soup

July 14, 2014 Penny Leave a Comment

bowl of green soup with crusty rolls in background
Delicous An Nutritious Sprng Green soup

How To Cook Spring Greens

Spring Greens came in my vegetable box this week – something I have never bought or cooked before. Spring greens are young spring cabbages – light and leafy with no heart but lots of lovely nutrition and flavour – as I discovered!

This is an easy and delicious way to use this nutritional, seasonal vegetable in a way that all will love. Great for a light lunch, or a starter for a dinner party

You can of course lightly boil or steam spring greens or add shredded leaves to a stew at the end of cooking time or in a stir fry.

But I as it happened I was not cooking a meal for a couple of days where I could use them – and spring greens need to be cooked within a day or two after picking as they wilt and yellow quite quickly if left.

Fresh, Green Soup

I also had some broccoli that needed using up so I decided to make some Spring Greens and Broccoli Soup. It is really very easy to make and very nutritious. It tasted so lovely. There is none of the bitterness that you can get from greens, it is delicious, being sweet and fresh.

The wondeful thing about soup is that you get all the nutrition from the vegetables as you sue the liquid they are boiled in. In spite of eating this soup in the summer months, it fits because of its fresh green colour and its light summery taste. Serve with some lovely crusty bread for a lunch or light supper – or as a starter for a summer dinner party.

Optimum 9400 Blender

This soup was made using the Optimum 9400 Blender – a fabulous robust blender with many uses. Read more here

Spring Greens Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion peeled and chopped
  • 2 celery sticks chopped
  • 1 small head broccoli, chopped (stalks included)
  • 4-5 leaves spring greens, leaves torn
  • 30g / 1 oz butter
  • good pinch freshly ground pepper
  • 700ml vegetable stock
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Cooking Directions

  1. Heat the oil in a large heavy bottomed saucepan

  2. Add tehonion and fry for a a few minutes

  3. Add the celery and stir and fry for 1-2 minutes

  4. Add the broccoli and cook for a further 2 minutes

  5. Add the butter and allow to melt, stirring

  6. Add the spring greens and cook until wilted

  7. Add the stock, bring to the boil an dsimmer for about 20 minutes until the vegetables are soft

  8. Whizz in a blender until all liquid

  9. Return to pan to reheat

  10. Serve with crusty bread

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Comments

  1. Janet Luck says

    July 19, 2014 at 9:03 pm

    Would I be able to make this in a soup maker,I haven’t had the courage to use it yet.Janet

    Reply
    • Penny says

      July 21, 2014 at 5:07 pm

      I think it would be ideal for a soup maker – not that I have ever used one – as it is a simple recipe. Let me know how you get on….

      Reply

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Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

Originally from England I moved to Brig O' Turk, near Callander in the Trossachs, Scotland in December 2015 with my husband, Ian and elderly father. Here we live at The Ridings - our Bed & Breakfast and holiday cottage business

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