To beat the winter blues in Melbourne, I decided to whip up a quick soup the other day as it was the only thing I could think of to warm me up on a freezing cold afternoon. This is a really light and refreshing soup that is super easy to make and is very versatile – chuck in whatever is in the fridge.
I usually go for the old pumpkin or mixed veggie tomato based soup but I decided to venture out to the garden to pick some kale and use the leftover greens in the crisper and then this happened…
Winter Green Soup
(serves 4 for a light meal)
1 tbsp oil of choice (I used EVOO)
1/2 brown onion, finely sliced
3 cloves garlic, finely chopped
2 large sticks of celery, chopped
2 potatoes, washed and chopped
1/4 white cabbage, shredded
1/2 bunch kale, washed
10 brussel sprouts, cut in half
1/2 cup green peas, frozen
2 tbsp miso paste (optional)
1 litre vegetable stock or water (I used water)
1 tbsp lemon rind (1 lemon approx)
To serve, optional
1. Prepare and chop all ingredients and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and saute for 2 minutes until soft, then add garlic.
3. Add the celery, cabbage, kale and potatoes and sweat down until soft (approx 5 mins).
4. Add the miso paste and coat all the vegetables.
5. Add water/stock, brussel sprouts, peas, lemon rind and bring to the boil.
6. Cook for a further 10-15 minutes until the vegetables are soft/hard – whatever tickles your fancy! I like mine with a bit of crunch still.
7. Serve in bowls with a squeeze of lemon juice and some pine nuts for crunch.
– To make this more of a meal, I’d add some quinoa, beans or some type of protein to fill you up.
– Leave the squeeze of lemon until last as it changes the vibrancy of the green vegetables, making them dull.
– Eat straight away as the green vegetables loose their colour quite quickly and it become less aesthetically pleasing to the eye (yet more tasty the longer you leave it).
– I like to have mine with some toasted pine nuts for extra crunch and flavour!