This soup is very simple to make but is sure to impress. Its brilliant green color is indicative of how many delicious vegetables are in it, and it’s fresh, savory flavor will leave you wanting more. Thanks to the peas and edamame, this soups packs a generous portion of protein and makes for a perfect well-rounded lunch.
Ingredients:
(Serves 4)
- 1 broccoli head
- 1 sweetheart cabbage head
- 3 cups of frozen peas
- 2 cups of frozen edamame beans
- 2 large leeks
- 3 cloves garlic
- 4 scallions
- 1 cup of fresh basil leaves
- 1 cup of fresh parsley
- 4 cups of veg stock
- Salt and pepper, to taste
Instructions:
- Chop the broccoli into small pieces and finely slice the cabbage, leeks, garlic, and scallions.
- Heat some oil in a large pot and add the broccoli, leeks, and cabbage.
- Fry for 10 minutes and then add the garlic, scallions, salt, and pepper.
- Continue to fry for a further 10 minutes.
- Add the frozen peas, edamame, and veg stock and increase the heat.
- Leave it to simmer for 5 minutes stirring regularly.
- Meanwhile, tear the basil leaves and parsley up.
- After the 5 minutes is up, add the basil and parsley to the pot.
- Leave to simmer for a further 5-10 minutes.
- Remove from the heat and blitz with a stick blender until smooth.
- Return to the heat for another 5-10 minutes, stirring frequently.
- Serve hot with crusty bread.
