Eat Your Greens Soup

As the name implies, this one is a great way to get more greens into your diet and well worth making a part of your weekly meal repertoire – whether it be for a nutritious lunch or light supper.

Serves

Serves 4-6

Difficulty

Easy

Total Time

40 Minutes

Ingredients

400g of potatoes (approx. 2-3 medium potatoes)
300g of celeriac (approx. ½ a celeriac)
2 leeks, green part only (250g) (use none of the white part, as this is high-FODMAP)
1.5 tsp of salt
2l of veg stock
1 bay leaf (optional)
½ tsp of ground black pepper
100g of baby spinach
A dash of lemon juice (optional)
125g of coconut or soy yoghurt, to serve
Optional garnish:
Pickled red onions
Pumpkin seeds

Method

Step 1

Chop the potato and celeriac into small bite-size pieces (leaving the skin on the potatoes). Give the leeks a good clean – sediment can often be hidden in the centre. Use only the green part of the leeks, as they are low-FODMAP and also more nutritious than the white part – and they give this soup a wonderful vibrant colour. Keep the white part to use in another dish in place of an onion. Roughly chop the leek greens.

Step 2

Heat a large pot on a high heat. Once it heats up, add the prepared leeks and a pinch of salt and cook for 3 minutes, stirring regularly. If they start to stick, add 1 tsp of water. Next, add the potato and celeriac, 50ml of veg stock and a pinch of salt, stir well, then reduce the heat to medium and put the lid on. Leave to sweat or steam for 8 minutes, stirring regularly, and gain if the veg starts to stick to the bottom add a tsp of water and stir to loosen the veg from the pan.

Step 3

Add the rest of the veg stock, with the bay leaf and black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook until the potato is nice and soft, about 15 minutes.

Step 4

Remove from the heat, add the baby spinach and blend until smooth. Adjust the seasoning if needed by adding more salt and ground black pepper, or an acid such as a dash of lemon juice to taste.

Step 5

Serve in bowls, with a nice swirl of coconut or soy yoghurt on top, and a garnish of pickled red onions and pumpkin seeds, if you like.

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