Green goddess soup Recipe

Green goddess soup is a vibrant and revitalising bowl of goodness – just what the doctor ordered. This super healthy soup is packed with nutritious green veg that is blended with creamy coconut milk for a more luxurious feel. If you’re feeling under the weather, this green goddess soup will come to your rescue. It’s warming and comforting, and will nurse you back to health with a good dose of vitamins. The anchovies in this recipe give it a salty kick, but you can omit them to make this green goddess soup suitable for vegans.

Ingredients

• 1/2tbsp olive oil
• 1 bunch spring onions, chopped
• 2 cloves garlic, chopped
• 6 anchovies, chopped
• 1 head broccoli, broken into florets
• 1l vegetable stock
• 200ml coconut milk, reserving a little to serve
• 100g frozen peas
• 250g spinach
• juice of half a lemon
• 1 small bunch each tarragon, basil, parsley, mint (reserving a little to serve)

To top:

• 2tbsp pumpkin or sunflower seeds
• 1tsp tamari

Method

1. Heat the oil in a large saucepan and fry the anchovies, spring onion and garlic for a few mins. Add the stock and coconut milk (reserving a little to serve) and simmer for a few mins before adding the broccoli, then simmer for 5 mins. Add the peas and cook for 1 min, then remove from the heat.
2. To make the toasted seeds, toss the seeds with the tamari in a frying pan over a medium heat for a few mins, ensuring they don’t burn.
3. Stir through the spinach until just wilted, then add the herbs and blend the soup with a stick blender until smooth. Stir through the lemon juice and top with a little coconut milk, extra herbs and some toasted seeds to serve.