Green as green can be winter soup

Despite my predilection for making desserts and sweet stuff I really am more of a savoury girl.

And with Easter past and winter baring its fangs, it really is soup weather and there is no better soup than a green one.

This one contributes a decent dose of the brassicas- kale and broccoli are one of the best sources of lutein and zeaxanthin carotenoids which support eyesight, skin health and keep your mucous membranes healthy which is pretty important as the lurgies lurk. They also aid liver detoxification ( esp. of insidious environmental oestrogens)and contain more vitamin C than oranges :)

With the addition of peas and fennel and a bunch of herbs, if this soup doesn't make you feel good, nothing will :)

Whats in it?

• a few glugs of olive oil
• 2 large leeks sliced
• 2 garlic cloves
• a big bunch of silverbeet, spinach or kale  
• 2 cups of frozen or fresh peas
• 1 litre of vegetable stock
• 2 sticks celery sliced
• 2 bulbs fennel diced
• 1 head of broccoli florets
• for garnish herbs- parsley, chives chopped spring onion and a glug of olive oil

How do you do it?

In a big pot, add 2 tablespoons of the oil and add the leeksand garlic, saute over a low heat until soft and tender. 
Add the silver beet/spinach or kale with and one and a half cups of the peas and cook for a further minute, stirring gently, before adding the stock.
Bring to a gentle simmer and cook for 15 minutes. Remove from the heat put the stock and veges into blender and puree.
In a frying pan, heat some more olive oil, then add the celery, fennel and broccoli. Stir-fry together until the vegetables start to soften but still have a crunch. 
Add the stir-fried vegetables into the pureed soup with the remaining peas and heat gently together.
Season to taste with salt and pepper. and top with a handful of herbs and chopped spring onion.

Serve this with some homemade sourdough... amazing!

Enjoy!