This green vegetable soup is a delicious way to enjoy greens that are so important in the diet. Vegetables contain an array of antioxidants and other disease-fighting compounds. Some plant chemicals can reduce inflammation and eliminate possible carcinogens.
Just as chicken soup is known as bobba’s (granny’s) penicillin, so this soup is the heartiest and most beneficial for a vegetarian. But should you wish to make more of a meal out of the soup, add some barley, or to keep it gluten-free, beans and lentils will do the trick.
Reprinted with permission from A Taste of South Africa with The Kosher Butcher's Wife
- Cook Time
- Prep Time
- 3 large onions, chopped
- 3 stalks celery, chopped
- 2 leeks, chopped
- 3 tablespoons olive oil
- 8 cups water
- 3 large potatoes, cubed
- 8 ounces (250g) tender-stem broccoli, chopped
- 3 large zucchini, sliced
- 14 ounces (400g) shredded green cabbage
- 3.5 ounces (100g) baby spinach
- 8 ounces (250g) frozen peas
- 7 ounces (200g) green beans, chopped
- 1 cup (35g) fresh parsley, chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- ¼ cup vegetable soup mix
- ¼ cup onion soup mix
- Salt and pepper to taste
1. Fry the onions, celery and leeks in the oil until soft.
2. Add the water, potatoes, broccoli, courgettes, cabbage, spinach, petit pois, green beans and parsley. Bring to the boil, then reduce the heat and allow to simmer for 2 hours.
3. Finally, add the thyme, vegetable soup mix, onion soup mix and salt and pepper. Stir well to ensure the soup mix dissolves properly. Soup mix should only be added once the vegetables are cooked, because the thickeners in the powders slow down the vegetable cooking process.
4. Blend the soup in a food processor by pulsing it a few times; not too smoothly, as it should have some texture. I find it easiest to use an immersion or stick blender to achieve the desired consistency. Check for seasoning once more, just before serving. Remember, salt brings out the flavour in any dish.