First posted: Nov 30, 2017

Courgette, Broccoli and Kale Soup


I love soup, and don’t think that it should just be a dowdy Winter dinner option – so meet my delicious, light, fresh, Summery green soup – isn’t it pretty? It’s packed full of nourishing vitamins and fibre, and easy to make in big batches to freeze for speedy weeknight suppers, yay! The courgettes can be swapped out for a cup of frozen peas or a bunch of asparagus stems if you prefer, and the kale for baby spinach, you can also add in cooked gem squash for extra bulk and creaminess – basically go wild, as long as it’s vaguely green ๐Ÿ™‚ Oh, and if you have a handful of shredded leftover roast chicken that is also delicious to add in.



Cooks in:        Serves:4-6

For the Soup
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, roughly chopped
  • 2-3 medium leeks, chopped
  • 1 clove garlic, chopped
  • 2 sprigs fresh thyme
  • 300g courgettes or asparagus, roughly chopped
  • 300g broccoli, roughly chopped
  • 2.5 cups chicken or vegetable stock
  • 100g roughly chopped fresh kale (or baby spinach leaves)
  • salt and freshly ground black pepper
  • 1โ€“2 Tbsp lemon juice
For the Seed 'Croutons' and to Garnish
  • 2 Tbsp sunflower seeds
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp roughly chopped fresh parsley or basil
  • 100 g feta or goatโ€™s cheese, crumbled (optional)
  • Drizzle of olive oil

What to do

1. In a large heavy-based saucepan, heat the olive oil and butter on medium-high heat. When the butter starts to foam, add the onion and leeks and cook for 3โ€“4 minutes, or until starting to soften. Add the garlic and thyme and cook for another minute, or until fragrant, then add the asparagus/courgettes and broccoli.

2. Pour in the stock and a good pinch of salt and freshly ground black pepper and leave to simmer for 15 minutes. Remove from the heat, stir through the kale/baby spinach and allow to cool.

3. Blend and then check for seasoning, adding lemon juice, salt and pepper to taste.

4. Just before serving, toast the seeds in a dry pan until just golden and fragrant. Serve the soup in warmed bowls and sprinkle over the seeds and roughly chopped fresh herbs (and cheese if using) just before serving.

Note: This soup freezes well for up to two months.

Photo Credit: Curtis Gallon

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