The cold weather persists and there is nothing more comforting than a warm bowl of soup. And when it is bright green like this one, then you can be sure it is packed full of nutrients.
I call this my green soup – original name, I know! There is no official recipe, because it is based on whatever green vegetables I have in my fridge or freezer at time of cooking. This one contained onions, broccoli, courgette and frozen peas. Another time I used leeks, spinach, celery and peas. The point is to get the family to eat their greens without actually chomping through them – and luckily, they all like soup!
Green vegetables contain a variety of vitamins and minerals, including B-vitamins, Vitamin C, vitamin E, vitamin K, magnesium, iron, calcium and potassium. Cooking vegetables in a soup means that the nutrients are not lost down the sink when you boil and drain the water from them.
I put frozen peas in because it makes the soup nice and thick. One time, I didn’t add them and the family feedback was that the soup was a bit “liquid-y” – well, yes it is soup! But the point was taken and I now always add frozen peas to my green soup!