Green Super Soup

 

Brought to us by Jo from the St Ives studio, here's a killer soup recipe from Donna Hay's cookbook! 

Essential Green Soup

Makes about 2.75L (11 Cups)

2 tsp Olive Oil
1 Leek, trimmed & sliced
2 Cloves Garlic, sliced
400g Broccoli, chopped
150g Kale, chopped
100g Spinach, chopped
100g Silverbeet, chopped
2L Chicken/Vegetable stock
2 tsp grated lemon rind
Sea Salt & Cracked Pepper
300g Silken Tofu

Heat a large saucepan over high heat. Add the oil, leek and garlic and cook for 5 minutes or until very soft. Add the broccoli, kale, spinach, silverbeet and stock. Bring to the boil. Reduce the heat, cover and cook for 5 minutes or until the vegetables are just tender. Stir through the lemon rind, salt and pepper. Using a stick blender or blender, puree the soup until smooth. Add the tofu and blend until smooth. 

Time to get cooking! And remember, if you have a yummy real food recipe you think we'd like, email it to us so we can share it!