If ever there was a soup that could instantly make you feel better, this is it. I’ve made this soup several times before, the first time following Cookie and Kate’s delicious recipe to a T, the second and third times, tweaking things here and there to turn it into my own. Whenever I need inspiration for a recipe, sweet or savoury, that I know is going to be both healthy and delicious, I turn to Kate’s lovely blog and have been following along for a few years now. So thank you Kate for all the great recipes!
Now, back to the soup – this is now my go-to recipe for whenever I need a healthy dose of all things green. And you can do so much to it, one of my favourite ways to enjoy it is to have a bowl for breakfast with an egg or two poached straight into the soup as I warm it.
Any leftovers also make a great base for a pasta sauce, simply saute some broccoli, more courgette and spinach and stir in a few tablespoons of soup for a quick, healthy dinner.
As it includes cooked brown rice and cannelini beans it also makes it really substantial as a stand alone meal. Add a slice of toast with mashed avocado and feta to really turn it into a feast.
Try this restoring recipe today and make it your own friends!
Green goodness soup – makes enough for 4 hearty portions
1 tbsp coconut oil
1 large brown onion
1 thumb sized piece of ginger, grated
2 courgettes (zucchini), roughly chopped
1 litre chicken stock
1 bunch kale, stalks removed and leaves chopped
1 bunch parsley, chopped
100g cooked brown rice
1 400g tin of cannelini beans, rinsed
Juice of 1 lemon
Salt and pepper to taste
Heat the oil in a large pan.
Slice the onion thinly and add to the oil, cook over a low heat for around 30 mins until caramelised, stirring often.
Once the onion is cooked, add in the grated ginger, chopped courgettes and chicken stock.
Cook for about 5 minutes until the courgettes are tender then stir in the kale and parsley and allow to wilt in the heat.
Leave to cool for about 10 minutes and then blend until smooth in a high powered blender – I use my Breville Boss On-the-Go and blend in batches for a really smooth soup.
Return to the pan and stir through the cooked rice, cannelini beans and most of the lemon juice.
Season to taste.
Serve drizzled with a little extra virgin olive oil, a squeeze of lemon juice and a little more black pepper.
*You can mix this up by using spring greens or spinach instead of the kale or use chickpeas instead of cannelini beans.
**You can of course leave the rice out if you don’t have any pre-cooked and don’t have the inclination to cook a batch – it’s still delicious.