Green Soup with Sea Spaghetti
User Reviews
4.6
10 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
33 mins
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Total Time
43 mins
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Servings
5 - 6
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Course
Main Course
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Cuisine
British
Green Soup with Sea Spaghetti
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A hearty, healthy and delicious soup packed full of almost every green vegetable that exists.
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Ingredients
- 4 tbsp rapeseed oil
- 1 tbsp butter
- 1 onion chopped
- 2 garlic chopped, cloves
- 2 celery chopped, sticks
- 1 potato diced, large
- 1 courgette chopped
- 300 g cabbage 100g Cabbage, 100g Leeks, 100g Greens, finely shredded
- 300 g leek 100g Cabbage, 100g Leeks, 100g Greens, finely shredded
- 120 g baby spinach
- 60 g kale baby
- 1.3 L vegetable stock made with 2 stock cubes
- 90 g sea spaghetti seaweed for garnish (optional, fried
- black pepper freshly ground
Instructions
- Heat 2tbsp oil in a very large pan and add all the vegetables except the baby spinach and kale.
- Give the vegetables a good stir and sweat under a lid for about 15 minutes, stirring occasionally.
- Next add the stock and pepper, bring to the boil and then simmer for 15 minutes or until the potatoes are tender.
- Towards the end of cooking prepare the sea spaghetti by chopping into roughly 3 - 4cm strips.
- Heat 2 tbsp oil in a wok on a highish heat and fry for 6 – 8 minutes, stirring regularly.
- Add the baby spinach and kale to the soup and bring back to a simmer for a further 3 minutes.
- Use a stick blender to partially blend the soup (you want lots of chunky bits).
- Serve in bowls garnished with the sea spaghetti if using and some warm crusty bread.
Notes
- To make the soup suitable for vegans just replace the butter with more oil or a dairy free spread.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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