Warming delicious green soup
This is my current go-to green soup, I’m loving this and the Carrot Cauliflower Chickpea I popped in my weekly meal plan (on the blog) this week. Popping this recipe below though so you can make too – enjoy!
Saute the whites of 2 leeks (roughly chopped) with 2 cloves peeled and chopped garlic with about 2tbsp extra virgin olive oil for 6-8 minutes. Add 3/4 cup green split peas (raw weight 175g), 3 large zucchini (750g), 1 head broccoli (250g), 2 potatoes (500g), 1/2 teaspoon kombu (optional but great way to add iodine – think healthy metabolism!) and 1.5 L vegetable broth or stock. Bring to boil then reduce heat and simmer for about 45 minutes or more for the split peas and vegetables to soften. Add 3 tablespoons nutritional yeast, 500g frozen peas and season with a touch of sea salt and black pepper. Simmer for a further 5 minutes and then blitz until creamy. Makes a big batch to serve about 4-6.