Try this perfect springtime soup recipe by Kim Ashton!
It’s great for cleansing the body and organs, nourishing the liver & gallbladder and embodying the upcoming seasonal shift.
She calls it the Green Goodness soup and it is part of the 5 Elements seasonal eating and living.
- 3 cups broccoli florets, washed & chopped
- ½ a bunch of organic spinach, washed & chopped roughly
- ½ a leek, washed & sliced
- 1 cup green peas (fresh is best, frozen peas is fine too)
- ½ a bulb of fresh fennel, washed & sliced
- 1 medium sized potato (as a thickener), washed & cut into cubes
- 1 teaspoon olive oil
- A generous pinch of sea salt & black or white pepper to taste
- ½ teaspoon of dried oregano
- 1 bay leaf
- 4 cups water
- Bring water in a large pot to boil, add in the potato, bay leaf & cook for 5 mins.
- Add in the leek, broccoli, fennel and add more water if needed to just cover the vegetables
- Boil and cook for 2 minutes, add the green peas
- Continue cooking on medium heat until the broccoli and potato are cooked (being careful not to overcook otherwise all the beautiful green vegetables will go yellow and sour). Approximately 4-5 minutes.
- Once all vegetables are cooked, add the spinach and stir through. Cook for another 1 minute on low flame.
- Add salt, pepper and oregano, stir through.
- Switch off the flame, remove the bay leaf.
- Let the soup cool about 10 minutes before transferring to a blender/food processor to blend into a thick creamy soup. You will likely not need all the water/broth from the pot so don’t pour everything into the blender, go slowly with the blending to ensure you get your desired thickness of soup. You can drink the broth, or keep it for risottos, dumplings, noodles or making other soups as a broth base.
- Serve with a sprig of parsley or chives as garnish.
Portion size – 4-5 servings