Creamy Green Vegan Soup

You can use any ingredients you have left over in your fridge / freezer, but mostly green. I was craving something hearty and homemade and this recipe did just the trick. I’m sure you’ll love it just as much as I do.


INGREDIENTS:

These are the exact ingredients I used in my recipe:

2 tbsp extra virgin olive oil

3 cloves garlic, chopped

3 handfuls of living baby spinach, cut at the stems

1 small green cabbage, chopped

7 baby marrows, chopped

5 yellow pattypans, chopped

2 large leeks, chopped

200g frozen peas

Generous amount of Himalayan salt and black pepper


METHOD:

In a large pot, add olive oil, garlic and all the other ingredients (except the spinach) and pan fry lightly, activating flavour of all veggies. Add the salt and pepper.

After about 5 minutes, add 1L boiling water to the pot, covering all veggies, bringing to the boil and then allowing to simmer.

Add spinach just before the veggies are all cooked.

Once cooked and soft, add the mixture to a blender and whizz until the soup becomes a yummy puree. May add a bit more water if it’s too thick for you.

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