Introduction
Dive into a delicious bowl of creamy vegetable soup that’s both nourishing and satisfying. This recipe features a blend of vibrant vegetables and aromatic spices, making it a perfect comfort food option for any season. The combination of kale and spinach not only enhances the soup’s flavor but also packs a nutritional punch, ensuring you enjoy a healthful meal. Get ready to experience a delightful dish that will leave you feeling fantastic!
Detailed Ingredients with measures
2 tbsp olive oil
1 onion, diced
1 leek (white part only) or another onion, diced
1 medium fennel, chopped
2 celery stems, roughly chopped
5 garlic cloves, roughly minced
3/4 tsp all spice powder (or mixed spice)
3/4 tsp cumin powder (or coriander)
1 medium potato (any type), peeled and cut into 1.5 cm cubes
1 head of broccoli, florets (peel and chop stalk too)
2 1/2 tsp cooking / kosher salt
3/4 tsp black pepper
1.75 litres / quarts water
1 cup frozen peas
5 cups (tightly packed) kale leaves, roughly chopped
5 cups (tightly packed) baby spinach
3/4 cup thickened cream
Garnishes:
2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts)
Cream and/or olive oil for drizzling
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6-8 servings, approximately 2 1/2 cups per serving
Now, gather your ingredients and prepare to create a delightful soup that will warm both your heart and your stomach! Enjoy the cooking journey and savor the rich flavors of your homemade vegetable soup.
Detailed Directions and Instructions
Sauté aromatics
Heat olive oil in a very large pot (capacity of 6L/quarts) over medium-high heat. Once the oil is hot, add diced onion, diced leek (or additional onion), chopped fennel, roughly chopped celery, and minced garlic. Cook these aromatics for about 5 minutes, stirring occasionally, until they are softened.
Cook spices
Add the all spice powder and cumin powder to the pot with the softened vegetables. Cook for an additional minute, stirring constantly to prevent the spices from burning.
Add water and vegetables
Pour in 1.75 litres (or quarts) of water. Add the peeled, cubed potato and broccoli florets (along with any peeled and chopped stalks). Season the mixture with 2.5 teaspoons of cooking or kosher salt and 3/4 teaspoon of black pepper. Stir everything together, then bring to a simmer and let it cook uncovered for 7 minutes, or until the broccoli is tender.
Add peas
Stir in the cup of frozen peas and let them simmer for 1 minute to heat through.
Blitz in kale
Remove the pot from the heat source. Add the roughly chopped kale, ensuring it is submerged in the soup liquid, then use a stick blender to blend the soup until it is mostly smooth. This should take about 3 to 5 minutes. You may still see small green bits; this adds texture. Next, add the baby spinach, pressing it down into the liquid, and blitz again until as smooth as possible.
Serve
Stir in 3/4 cup of thickened cream. Ladle the soup into bowls, drizzling with extra cream or olive oil on top, and finishing each bowl with a sprinkle of toasted sunflower seeds. Enjoy the nourishing soup!
Notes
Onion / leeks
You can choose to use either one onion and one leek as described, or opt for either two leeks or two onions. Leeks provide a slightly sweeter flavor, which is especially nice when they are available at a good price.
Fennel
Fennel contributes a wonderful foundational flavor to the soup, and it’s recommended not to skip it. If you are not fond of the aniseed flavor, you will find that it blends nicely with the other ingredients.
Water
Only water is necessary for this recipe. Unlike many soup recipes that use stock, this one relies entirely on the vegetables to create a homemade vegetable stock.
Peas
If you don’t have peas, you may substitute them with additional broccoli, fennel, or potato.
Kale
Kale is a nutritional powerhouse. If you are worried about the flavor of kale overpowering the soup, rest assured that it won’t be prominent. Feel free to substitute with more baby spinach or English spinach, or use 300-400g of frozen kale or spinach that has been thawed and excess water squeezed out. To prepare the kale, hold the base of the stem and run your enclosed fist up to strip the leaves off. To measure, pack the kale tightly into the measuring cup.
Baby spinach
You may substitute baby spinach with English spinach, or use more kale. Ensure to pack it tightly into the measuring cup for accurate measurement.
Cream alternative
To make this recipe vegan, you can replace thickened cream with vegan cream, coconut cream, or coconut milk, which adds a slight coconut flavor.
Sunflower seeds
To toast sunflower seeds, preheat a small skillet (without oil) over medium-high heat. Toast the seeds while stirring or shaking the pan occasionally until they turn light golden. This method can be applied to other nuts or seeds if you prefer. For croutons, refer to the method used in the Celeriac soup recipe.
Nutrition
This recipe provides about 2 1/2 cups per serving, making it a generous meal.
Cook techniques
Sautéing Aromatics
To sauté aromatics, heat olive oil in a large pot over medium-high heat. Add diced onion, leek (or another onion), chopped fennel, roughly chopped celery, and minced garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
Cooking Spices
Once the aromatics are softened, add allspice powder and cumin powder. Cook the spices for an additional minute to release their flavors.
Simmering Vegetables
Add water, potato cubes, broccoli florets, kosher salt, and black pepper to the pot. Stir to combine, bring the mixture to a simmer, and let it simmer uncovered for approximately 7 minutes until the broccoli is tender.
Adding Peas
After the broccoli is tender, incorporate frozen peas into the mixture. Simmer for 1 minute to heat through.
Blending Greens
Remove the pot from the heat. Add chopped kale, pushing it under the liquid. Use a stick blender to blitz until mostly smooth. After that, add the baby spinach, push it under the liquid, and blitz again until as smooth as possible, about 3 to 5 minutes.
Adding Cream
Stir in thickened cream to the blended soup for added richness.
Serving
Ladle the soup into bowls and drizzle with additional cream or olive oil. Finish with a sprinkle of toasted sunflower seeds or your choice of garnish.
FAQ
Can I substitute the leek with another onion?
Yes, you can use either a leek or an onion. You may also use two onions or two leeks if you prefer.
What if I don’t like the taste of fennel?
Fennel adds a great flavor base, but if you dislike its taste, it’s fine to leave it out since it won’t be prominent in the soup.
Can I use vegetable stock instead of water?
For this recipe, simple water is used to create a homemade vegetable stock flavor without additional stock.
What can I use instead of frozen peas?
You can substitute frozen peas with more broccoli, fennel, or potato if desired.
Is kale necessary for this recipe?
Kale adds nutritional value, but it can be substituted with more baby spinach or thawed frozen kale or spinach if you prefer.
Can I use a different type of cream?
Absolutely! You can make this recipe vegan by using a plant-based cream or coconut milk for a slightly different flavor.
How do I toast sunflower seeds?
Preheat a small pan over medium-high heat without oil. Add sunflower seeds and toast them while stirring or shaking the pan until they are light golden in color.
What’s the serving size of this soup?
The recipe makes a generous serving of about 2 1/2 cups per person, perfect for a hearty meal.
Conclusion
This hearty vegetable soup, packed with the goodness of kale, spinach, and an array of vegetables, offers both nourishment and flavor. The blend of spices, combined with the creamy texture from the thickened cream, creates a comforting dish that’s perfect for any occasion. Enjoy the vibrant colors and the delightful textures that make this soup a staple in healthy dining.
More recipes suggestions and combination
Vegetable Stir-Fry
Toss your favorite vegetables such as bell peppers, carrots, and snap peas in olive oil with garlic and a sprinkle of all spice for a quick stir-fry. Serve over rice or noodles.
Kale and Spinach Salad
Combine chopped kale and baby spinach with avocado, cherry tomatoes, and toasted sunflower seeds. Drizzle with olive oil and lemon juice for a refreshing salad.
Potato and Fennel Gratin
Layer sliced potatoes and fennel in a baking dish, cover with cream, and bake until golden and bubbly for a rich side dish.
Broccoli and Pea Quiche
Make a quiche filling using steamed broccoli, peas, and cheese in a flaky pie crust for a satisfying brunch option.
Comfy Vegetable Risotto
Prepare a creamy risotto and stir in sautéed onions, leeks, and your choice of vegetables, finishing with a touch of cream for richness.
Garlic and Herb Roasted Vegetables
Roast a mix of potatoes, broccoli, and fennel with garlic, olive oil, and herbs for a simple and flavorful side dish.
