Sunday: the day of rest and/or a hangover. If you’ve overdone it this weekend, you need soup.
A bowl of soup (like a cup of tea) can fix most things and is perfect for getting your five-a-day in one meal. Making it is also very therapeutic (I like to stick on a Woman’s Hour podcast while I’m chopping) and a great way to use up leftovers.
I chucked in a load of greens, including sprouts, but you could use anything that’s lurking in the salad draw, such as potatoes, parsnips or even a bag of salad leaves. You could even add some sliced apple or pear for a touch of sweetness. Anything goes – within reason!
I decided to serve mine with some roasted chickpeas and broccoli for crunch (and to add protein) but this goes just as well with some nice bread or even on its own.
Super greens soup with roasted chickpeas and broccoli
Serves 2-3, depending on how hungry and/or greedy you are…
One onion, finely chopped
One carrot, peeled and finely chopped
One clove of garlic, crushed or finely chopped
One bag of watercress
600ml of hot stock
One bag of leafy greens (spinach, spring greens or kale), roughly chopped
One 440g tin of chickpeas, rinsed and drained
Half a head of broccoli, torn into small florets
A few sage leaves, roughly chopped
Olive or coconut oil
Salt and pepper
Heat a tablespoon of oil in a large saucepan/frying pan and add the onion and carrot. Put the hob on a medium heat and let it sweat for a few minutes. Add the sprouts and the garlic and a grating of nutmeg (you won’t need much), then add 600ml of hot vegetable stock, place a lid on the pan and leave to simmer.
Meanwhile, preheat the oven to 200C. Place the chickpeas onto a baking tray with a tablespoon of oil and a bit of salt and pepper.
After the chickpeas have been cooking for 15 minutes, remove from the oven, add the broccoli florets and sage leaves and cook for another 25-30 minutes.
Now add the watercress and sage to the soup. You might need to add 220-300ml extra hot water at this point. Heat some oil in a separate pan and sauté the spring greens for 10 minutes. Set aside.
Turn off the heat on the soup and let it cool slightly. Add the spring greens to the soup and blend using a food processor or a hand blender. Return to the hob and heat through then ladle the soup into bowls and top with the roasted chickpeas and broccoli.