Super Healthy 'green' Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
YIELD: 8-10 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large pot over medium heat on the stove. Add some olive oil, the garlic, chilli and leek (or onion, if using). Saute gently for 2 minutes. Do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
  • Add the celery and saute gently for another 2 minutes.
  • Add broccoli, zucchini and capsicum, stirring all ingredients together. Saute gently for approximately 10-15 minutes, stirring regularly. Use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
  • Add chicken stock, water and lemon juice and seeded mustard. Cover pot and bring to boil. Allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
  • Puree the soup well, using either a stick blender or carefully blending batches in a food processor. If soup is too thick, add more water until you achieve the consistency you prefer.
  • Once pureed, transfer soup back to pot and add lentils (if using). Bring to boil and simmer gently for another 5 minutes. Taste and adjust seasoning as necessary (I never add salt but some might feel it is necessary to put some in).
  • Enjoy!
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