Green Goddess Soup

Recipe:

Green goddess soup 

PLANT-BASED | GLUTEN FREE

Total time: 25 mins
Serves: 2

A cosy, nourishing bowl packed with greens, protein and plenty of flavour. Creamy, herby and finished with crispy paprika chickpeas, perfect for a feel-good lunch or dinner at home.

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INGREDIENTS

Ingredients: 

• 1 tbsp olive oil 

• 1 large leek, chopped 

• 1 large courgette, chopped 

• 5 tsp minced garlic 

• 1 head of broccoli, cut into florets 

• Half a tin chickpeas (drained)  

• 100g edamame beans 

• 800ml vegetable stock 

• 0.5 tsp smoked paprika 

• 0.5 tsp garlic granules 

• 0.5 tsp dried thyme 

• 100g curly kale 

• 100g baby spinach 

• 100g silken tofu 

• 15g fresh basil, chopped 

• 10g fresh parsley, chopped 

• 2 tbsp lemon juice 

• Salt and black pepper, to taste 

• Extra olive oil, for drizzling

METHOD

Method:

• Heat olive oil in a large pot and sauté leek, courgette, and garlic until softened. 

• Add broccoli, most of the chickpeas, and vegetable stock. Simmer for 10 minutes until the broccoli is tender. 

• Meanwhile, toss the edamame with paprika, garlic granules, thyme, and oil. Air fry (180°C, 8-10 min) or roast until crispy. 

• Stir in kale and spinach; cover until wilted. 

• Add silken tofu, basil, and parsley, then blend until smooth and creamy. 

• Stir in lemon juice, season with salt and pepper, and serve topped with crispy edamame and a drizzle of olive oil.