Ingredients
This is a great recipe if you have greens in your fridge which need using up and is so quick and easy with the added benefit of being good for you and very filling
These greens cooked with chilli oil, ginger, garlic & coconut milk make this a very warming and hearty soup
- 2 Leeks washed and sliced
- 1 onion diced
- 1 thumb sized piece of ginger chopped
- 4 cloves of garlic chopped
- 3 sticks of celery chopped
- 1 celeriac diced (can use potato, this just helps to give soup a creamy texture)
- 1 head of broccoli – floret’s removed and stalk diced
- 2 courgettes diced
- 1 bag of any leafy greens available i.e kale, cavelo nero, spring greens (available in shop from local producers)– remove any woody stalks from the leaves as these can be bitter to taste
- 500ml vegetable stock
- 1 can coconut milk
- 1 tbsp Farmer Browns Cold Press Rapeseed Chilli oil
Method
Heat chilli oil in large heavy bottom saucepan or stock pot and add onion, leek, celery, ginger and garlic and fry gently for 5 minutes or so to soften
Add the vegetable stock, coconut milk, chopped courgette, broccoli stalks and celeriac and allow to boil for 10 mins to soften
Once these vegetables have softened add in the kale and cook on for a further 10 mins
Take off the heat and allow to cool slightly then blend either with blender or stick blender
Serve with warm bread and enjoy