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Healthy Green Veg Soup

With the exception of a little light chopping this has to be one of the easiest soups to make, just two speedy stirs and leaving it to cook overnight just could not be simpler.

Although it is not one of my more attractive soups, when it comes to taste, vitamins and pure goodness in a bowl this does take some beating.

I often put this into a flask and take it with me for lunch when I know that I am going to be busy and not have time to stop.

I have been known to pour it over pasta for a hearty evening meal with some toasted pine nuts sprinkled over the top when the fridge is looking a little empty & looking back at me from the depths of the deep freeze is the lone frozen soup bag which takes mere minutes to heat up & gives such great nutritional comfort when curling up on the sofa for a tv dinner once the kids are in bed.

Makes 8 generous portions

Ingredients

  • 2 large onions finely chopped
  • 4 cloves garlic crushed
  • 1 small bunch of Asparagus chopped into 1 inch peices
  • 1 head of brocolli cut into small florets
  • 1 leek chopped
  • 1 teaspoon dried oregano
  • 1.5 litres/2 pints 13fl oz good vegetable stock - depending on the size of your slowcooker you may need a little more to almost cover the vegetables.
  • a generous pinch of salt and freshly ground pepper 
  • 2 bay leaves
  • large bunch of greens (kale, cabbage or shredder spring greens)
  • 1 handful of barley
  • 1/2 handful dried peas
  • 1 teaspoon natural yoghurt for dressing (or use olive oil for a vegan version instead)

Preparation method

  1. This is the easiest soup to make.
  2. In a slow cooker add all of the ingredients with the exception of the natural yoghurt, give a good stir and cook for 6 hours (overnight works for me).
  3. Remove the bay leaves & give the soup a good stir
  4. In the morning with a stick (emersion) blender blend until smooth
  5. Freeze into single portions (without the yoghurt) - they lay flat if put into sealable freezer bags to save space.
  6. Heat to serve, excellent with a drizzle of olive oil as a Vegan lunch or add the natural yoghurt for a vegetarian healthy option.

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