This is my favourite soup and it’s suitable for vegans. The recipe was given to me by my artist friend, Roz Berkeley-Hill. She is one half of talented artist duo, Tipperley Hill. It has an Indian influence in the flavours from Roz’s father’s Indian heritage. 

In current times of corona virus it’s a good chance to hone your cooking skills and this recipe is quick and easy and makes a large quantity which you can keep in the fridge for a week or more as it contains no meat. Alternatively you can freeze it.

It’s a great recipe for using up green veg in the fridge, even if they are a bit limp or past their sell-by date! It has no starch in it so it’s also low calorie!

There aren’t any exact measurements and you can use any mix of vegetables but here’s the basic recipe.

Green Soup

Chop and sweat in olive oil the following ingredients for 15 minutes:

Fresh garlic

Fresh ginger (grated)

Fresh green chillies including seeds (I use two!)

Two shallots or onions

2 or 3 stalks of celery (including the leaves)

1 or two leeks

Add boiling water and then add:

500g frozen peas (these thicken the soup)

Green veg of your choice (whatever you have in the fridge!) cauliflower (including the leaves), kale, broccoli, beans, cavolo nero ……….

Cook until the veg are soft, remove from heat and add:

Bag of washed fresh spinach (the more the merrier)

Plenty of fresh mint, coriander and parsley

Leave the lid of the saucepan on for a couple of minutes to sweat the spinach and herbs then blitz with a hand blender. After blitzing add the juice of one or two limes.

Pour into a bowl and serve with a drizzle of olive oil.