If you are a looking for a quick and easy lunch this January, look no further than my green veg soup. It can be made ready in about 20 minutes and is a great way to beat the winter cold. Nutritious Brussel sprouts are joined with iron rich spinach, fresh parsley and sweet peas. By adding the spinach, peas and parsley at the last minute, the soup is not only super fresh, but retains its vibrant green colour. I finished mine off with some toasted pumpkin seed oil, and a sprinkle of pumpkin seeds for extra flavour and crunch.
Easy Green Veg soup – serves 4
1 leek, thinly sliced
1 garlic clove, finely chopped
225 g brussel sprouts, shredded
1 litre vegetable stock
200 g frozen peas
large bunch of flat leaf parsley, chopped
100 g baby spinach
Clearspring toasted pumpkin seed oil, chopped herbs and toasted pumpkin seeds to serve
Add a good slug of olive oil to a pan and add the leeks. Fry them over a medium heat until they begin to soften but not colour.
Add the garlic and fry for 30 seconds. Throw in the shredded sprouts and continue to cook for further 5 minutes.
Pour in the stock and bring the soup to a simmer. After 10 minutes add the peas, simmer for another 2 minutes, before removing the pan from the heat.
Add the spinach and parsley and stir until the spinach leaves wilt.
Blitz in a blender until smooth and creamy (If your blender is not able to withstand liquids at a high temperature, allow to cool before blending and then reheat).
Check the seasoning, before pouring into bowls and decorating with the pumpkin seed oil, seeds and a sprinkling of chopped herbs.