Super Green Soup

Serves: 4

  • 2 leeks
  • 3 broccoli (with stalks)
  • 5 courgettes
  • 2 kale (bags)
  • 2 spinach (bags)
  • 1 ginger (thumb size)
  • 1 tbsp turmeric
  • chilli flakes
  • Lemon juice
  • 1 litre of vegetable stock
Serve with:
  • season


Add chillies flakes and vegan creme fraiche to give it a nice finish.


Cooking time: 50 minutes

Sauté Leeks in your preferred oil, add ginger turmeric and chilli flakes. I like to add a little salt at this point to help soften the leeks. Broccoli and courgettes chopped into similar sizes and add to the leeks. Stir and allow the flavours to mix through. Add water to cover the veggies. Pop in the stock cubes and stir to dissolve. Simmer and Cover. Once the veggies have softened I like to take away half of the liquid and set aside. Courgettes are made of a lot of water so to make sure the soup doesn’t end up too thin this is important. Add kale which has been de-stalked and broken into manageable pieces. Once kale has softened slightly add spinach. Blend and back enough of the set aside broth to make it to your preferred constancy. Lastly Its time to taste and season! At Foodstory we always season with salt and lemon juice! And sometimes fresh black pepper!