Ohhh emmm geee. Some green soup.
Cheap. Tasty. Vegan. Super simple. Looks like swamp water.
Are you game?
So here’s the deal: I didn’t know if this would taste any good or not, but turns out it does. It scored highly on the hubba hubba scale. You know it must be good if it is getting the hubba hubba mention.
This soup came about because I found a load of reduced vegetables in the supermarket. Major General Bargain Bin reporting for duty. Sir, yes Sir!
Of course there were plenty of reduced vegetables – but if I bought them all, goodness knows what chaos might have ensued. So, these were the babes that I ended up with: celeriac, onion, baby leaf greens, and broccoli.
I have bought celeriac once in my life. And I’ve never bought baby leaf greens. In fact, I wasn’t sure if this was cabbage, lettuce, or otherwise. Anyway, I digress.
The recipe was based on a hunch, so I boarded the hunch train and charged full-steam ahead to the mystery location of New Soup Town.
Thankfully, this soup is delicious.
It is smooth, creamy, and belly-warming. Not to mention that it’s stupidly simple to make!
Deceptively delicious green soup
Preparation time: 5-10 minutes
Cooking time: Minimum 25 minutes
Serve with: A hunk of bread. Or just a hunk. You pick.
Freezes well? Hell yeah it does.
- 1 celeriac
- 2 onions
- 2 cloves of garlic
- 2 packets of baby leaf greens (4 heads) – spines removed
- 1 head of broccoli
- 3 stock cubes
- 1 heaped teaspoon English mustard
- 5 pints of water
- 2 teaspoons of vegetable oil
- A few grinds of black pepper
- Wash yo’ veg. Standard chat.
- Chop your onion and garlic into slices.
- Heat your oil. Once the oil is hot, add the onion and garlic until translucent and soft.
- Add your 5 pints of water. Hot or cold, up to you bro.
- Chop the rest of your vegetables. Then add them to the pot.
- Whack in your stock cubes, a few grinds of pepper plus your mustard.
- Let it bubble away until all of the veg is super soft. You’re looking for it to be mulchy. I let mine bubble away for an hour or so on a low heat. Turn up the heat if you want to speed it up. Obvs. Einstein.
- Blend it all up. In a blender. Or with a fork. Whatever you need to do.
- Eat dat sheeeet.
Optional step 8 ½: pass the blended soup through a sieve, helping it through with the back of a spoon.
The soup is already super creamy and smooth, but if you pass it through a sieve it is extra silky. This isn’t a vital step by any means, but I was feeling particularly Masterchef that morning. Some days it is fun to faff around with a sieve and a spoon.
Celeriac, otherwise known as knobbly-bobbly-brain vegetable, looks weird for sure.
The best way to ‘peel’ it – prepare it…whatever – is to take a knife to it and just chop away the outer skin. Skin? Crust? Layyyyer.
Pretend that it’s a manky potato that you can’t be bothered to peel. Just hack away until you’re left with something that resembles a bald man’s head.
Make sure you cook the celeriac right the way through: if it’s not fully cooked, you won’t get a smooth soup. If you blend celeriac (or potatoes for that matter) before it is fully cooked, you end up with a starchy kind of texture. It’s not smooth or delicious. Just wait those extra few minutes to let it fully cook!
Add a squeeze of fresh lemon to each bowlful if you feel so inclined. It gives it a nice fresh twist.
I tend not to bother especially with low sodium stock cubes. I’d only add the salt in after, so I just use normal ones. You’re welcome to use whichever stock cubes you like. I’m just a bit of a salt fiend.
That’s all on the matter for now, so go and grab your greens and get on some veg loving to keep the cooties away.