Immunity Boosting Green Soup

Immunity Boosting Green Soup

This roasted green soup is proof that wholesome ingredients can be incredibly comforting and full of flavour. Roasting the broccoli, fennel, onion, garlic and potatoes brings out their natural sweetness before they're blended with spinach, peas, coconut milk and warming spices into a creamy, vibrant soup. Packed with fibre-rich vegetables, antioxidant-rich greens, garlic and fresh ginger, it's a nourishing recipe that's perfect for supporting your overall wellbeing during the cooler months. Finished with crispy seasoned tempeh, fresh herbs and a squeeze of lemon, it's a satisfying, protein-packed meal that's ideal for cosy weeknight dinners, meal prep or whenever you're craving a bowl of vegetables that actually tastes exciting.

Prep Time: 15 Minutes

Cook Time: 55 Minutes

Serves: 4

Ingredients:

Green Soup:

• 2 potatoes, diced
• 1 head broccoli, chopped into florets
• 1 bulb fennel, sliced
• 1 brown onion, quartered
• 1 head garlic, 0.5cm chopped off the top to expose the cloves
• 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• pinch of salt and pepper
• 5 large handfuls of baby spinach
• 1 cup frozen peas
• 2 cups vegetable broth
• 1 x 400ml can full-fat coconut milk
• 1/3 cup nutritional yeast
• juice of half a lemon
• 1-inch knob of ginger
• 1 tbsp tamari
• 1 tsp ground cumin
• 1/2 tsp mixed spice

Crispy Tempeh:

• 300g tempeh
• 2 tbsp nutritional yeast
• 1 and 1/2 tbsp tamari
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil

Garnish:

• natural coconut yoghurt
• sesame seeds
• chilli flakes
• fresh parsley, chopped

To Serve:

• sourdough bread, sliced
• drizzle of Cobram Estate Classic Extra Virgin Olive Oil

Preparations:

1. Preheat the oven to 200°C.


2. Place the potatoes and broccoli on one large baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and roast for 35 to 45 minutes until the potatoes are tender and the broccoli is golden around the edges.


3. Place the fennel and onion on a second baking tray. Drizzle with the remaining olive oil and season with salt and pepper. Wrap the garlic head in foil with a drizzle of olive oil and place it on the tray. Roast for 35 to 45 minutes until the fennel and onion are soft and caramelised and the garlic is golden and tender.


4. While the vegetables are roasting, prepare the tempeh. Crumble the tempeh into a bowl and toss with nutritional yeast, tamari, garlic powder, smoked paprika and olive oil. Spread on a lined baking tray and roast for 20 to 22 minutes, mixing halfway, until crispy and golden.


5. Add the roasted potatoes, broccoli, fennel, onion and squeezed roasted garlic cloves to a blender. Add the baby spinach, frozen peas, vegetable broth, coconut milk, nutritional yeast, lemon juice, ginger, tamari, cumin and mixed spice. Blend until smooth and creamy.


6. Transfer the soup to a saucepan and gently warm through, adjusting the seasoning and consistency with extra broth if needed.


7. Toast the sourdough slices until crisp and drizzle with olive oil.


8. Serve the soup topped with crispy tempeh, coconut yoghurt, sesame seeds, chilli flakes and fresh parsley. Serve alongside toasted sourdough.

Watch the video: https://www.youtube.com/embed/5xeEwrnvvn0

Source URL: https://chloeevegan.com/recipe/immunity-boosting-green-soup/

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