This post is a little late as life has been whizzing along and all sort of things are brewing and demanding my attention, soon to be shared, but I know it is a recipe that you will like; simple, delicious and packed with (green) seasonal goodness. (I was going to say, I’m so sorry it’s late! but yesterday someone apologised for knocking into me as they passed by, when actually they didn’t at all, and I immediately said sorry back in a particularly squeaky voice I reserve for such an occasion, and it was just so cumulatively ridiculous (for which I take the largest portion of ridiculousness-pie) my saying sorry is under close scrutiny at the moment! It is a very British madness, well meaning but quite unnecessary).
I strive for clear, direct, un-flustered communication, and a simple life unhindered by the unnecessary.
And that nicely brings us to today’s recipe, which fulfills those positive requirements, a fresh, light summer green vegetable soup. Quick and easy to make, you can have it as it is or make it more substantial with white beans. I eat a lot of soup but not so much in the summer. It hasn’t been hot enough here to really fancy gazpacho, I’ve seen lots of gorgeous looking recipes about but when it comes down to it I don’t make it, the weather is sunny one moment and cold and rainy the next (and the next) and a bowl of hot soup is way more appealing. I love too that this soup is light and seasonal and tastes fresh from the garden.
Broccoli and spinach are cheap powerhouse vegetables, packed with goodness. Grow your own spinach and you’ll get as much as you need, it’s a wonderful grower. Broccoli, a brassica, is an especially nutritious and healthy vegetable, packed with a wide range of nutrients and minerals such as magnesium, potassium, zinc, vitamin B1, vitamin A, protein, iron and niacin to name but a few. And as a nitrogen-fixing plant it is a soil nurturer, and so a truly giving crop.
Pumpkin seeds are such beauties, and I think of all seeds and nuts they seem the most nutritious. A wise (and wonderfully intelligent and fabulous) old woman once told me to eat five a day to look after my nails. They’re a delicious medicine, and so is all good food. I love their particular green, the smell of them roasting in the pan, their toasted taste with a little salt. And they’re perfect with this soup, adding goodness, protein, crunch and flavour.
Delicious as it is or with buckwheat bread, walnut + olive bread, coconut yoghurt or a dollop of lemon + coconut raita. Add herbs fresh from the garden (or rescued from their packets and kept in water in the fridge and enjoyed just as much!). Chives British thyme, oregano, mint or basil, all are so delicious in a green soup. But I love it too just as it is ♥
- 1 large broccoli floret
- 1/2 large onion
- 1 large courgette
- 1 bunch of spinach
- 1 can coconut milk
- 2 tsp powdered bouillon stock
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cups of water
- pumpkin seeds
- tbsp of tapioca flour