Super Green Soup by Foodstory in Aberdeen

This is a popular soup on the menu at Foodstory because of its health benefits. It has been shown in the past to help increase white blood cell counts as well as being a nutritious plant based soup.

To give this recipe a little twist you can add some chillies flakes for some heat and vegan creme fraiche to give it a nice cool finish.

For any more information about Foodstory visit http://foodstorycafe.co.uk

Cooking time: 50 minutes

Ingredients: serves 4

2 leeks

3 broccoli (with stalks)

5 courgettes

2 bags of kale

2 bags of spinach

1 ginger (thumb size, diced)

1 tbsp turmeric

1 tbsp chilli flakes

lemon juice

1 litre of vegetable stock

salt and pepper for seasoning

oil

Method:

1. Sauté the leeks in a large pan with your preferred oil then add the ginger, turmeric and chilli flakes. We like to add a little salt at this point to help soften the leeks as well.

2. Chop the broccoli and courgettes into similar sized chunks and add to the pan of leeks. Stir and allow the flavours to mix through. Add in the vegetable stock then cover and let it simmer until the vegetable have softened. Use a fork to check regularly.

3. Once the vegetables have softened we like to take away half of the liquid and set that aside. This is done because the courgettes are made of a lot of water so you don't want to end up with a soup which is too thin. De-stalk and break the kale into manageable pieces and then add into the pan. Once kale has softened slightly add in the spinach.

4. Blend the soup with a hand held blender or food processor and add in some of the set aside broth for your preferred constancy.

5. Lastly it’s time to taste and season! At Foodstory we always season with salt and lemon juice! And sometimes fresh black pepper! Serve immediately.

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