RECIPE

Vegan Winter Greens Soup

Name: Vegan Winter Greens Soup
Cook time: 10
Yield: 6

Cook Time

Serving Size

INGREDIENTS

30ml coconut oil
2 leeks, washed and chopped
3 cloves garlic, minced
480g frozen peas
400g baby spinach
1 Litre vegetable stock
½ cup freshly chopped parsley
½ cup freshly chopped coriander
400ml coconut milk
Sea salt and freshly ground black pepper
Olive oil and pea shoots, to serve

RECIPE NOTES

Make this soup in a big batch and freeze it for busy days, knowing that you can come home to a warming nutritious meal. It’s great for a winter reset and the perfect way to get all your greens in.

INSTRUCTIONS

Heat a 26cm Le Creuset Signature Round Casserole or Soup Pot over medium heat and add the coconut oil. Once melted, add the leeks and sauté until translucent. Add the garlic and cook for 1 minute until fragrant. Add the frozen peas and baby spinach and mix well.

Pour the stock over and place the lid on your casserole. Allow to steam for 5 minutes. Remove the lid and season well. Add the herbs and transfer the soup to a blender. Blend until smooth. Return to a clean casserole and place over medium heat. Whisk in the coconut milk and season to taste.

Serve with a drizzle of olive oil and pea shoots. This recipe also goes well with sourdough crackers.

RECIPE NOTES

Make this soup in a big batch and freeze it for busy days, knowing that you can come home to a warming nutritious meal. It’s great for a winter reset and the perfect way to get all your greens in.