This recipe was created for us by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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A delicious soup, feels rich and decadent despite its obvious bright green health appeal. The olive oil and nutritional yeast makes the soup a bit more creamy and rich and the croutons or garlic breadcrumbs elevate the soup, adding texture and some flair.
Don’t want to throw out your off-cuts from kale, broccoli, cauliflowers. This even works with leftovers if you cooked too many greens for dinner. Whizz them all up in a blender and with a little tweek you have a gorgeous soup! Here I also used the stalks from fresh coriander that hold so much flavour but are often thrown out.
Stale or old bread makes great breadcrumbs and croutons, here I fried some with garlic and baked with just oil. Both delicious.
So from food headed for the bin, you have an attractive and flavour-packed bowl of soup. Good enough to serve to guests.
Makes 2 large bowls, or 4 smaller ones.
For the soup
350g broccoli stalks, cauliflower leaves, kale stems *
1 shallot, sliced
3 cloves garlic, sliced
25g coriander stalks
600ml filtered water
juice ½ lemon
50g spinach
100ml olive oil
2 tablespoon nutritional yeast – optional
big pinch salt, and pepper to taste
To serve - Garlic black pepper breadcrumbs
1 tbsp olive oil
2 clove garlic, grated
75g breadcrumbs/ old bread
To make the breadcrumbs blitz bread in a food processor for a minute or so until you have breadcrumbs. Heat a large fry pan, add the oil then your breadcrumbs and garlic. Cook on a medium heat for about 5 minutes, stirring and keeping and eye on them so the garlic doesn’t burn. Once ready set aside.
For croutons
Thick slice of old bread or a crust- about 75g.
Heat oven 170C. Cut your old bread into cm pieces, coat with a tablespoon of oil. Roast for about 10 minutes until crispy but before they become too hard. They will harden up a little out of the oven as well.
For the soup
Heat a medium pan on medium heat, add a tablespoon of oil, add your shallots, cook for a minute, add the garlic, cook for another minute.
Add the vegetables except the spinach, cover with your water, (only just cover with water, you can always add more when blending if needed). Cook on a gentle simmer for about 5 minutes until the vegetables are tender.
I cook them so they still have a beautiful bright green colour and retain a little bite. If you have a good blender you’ll still get a nice smooth soup.
Once ready transfer to your blender along with the rest of your ingredients and a good pinch of salt and pepper. Blend on high speed (although start on a low speed or you’ll have soup on your walls!), for a minute until smooth creamy and delicious. Serve topped with your breadcrumbs or croutons, a drizzle of oil and a sprinkle of pepper or chili flakes.
* If you’re using leftover cooked vegetables just add them at the blending stage. You can adjust liquid at the blending stage, you can always add more but not take it away.
