Healthy Vegetable Soup

Our tasty, healthy vegetable soup recipe is a quick and easy recipe for getting a decent amount of veg into your diet.

View InstructionsBack to all recipes
}

Preperation

15 minutes

Cooking Time

15 minutes

Makes

Serves 2

Good For

Vibrant and healthy in equal measure, this simple, healthy vegetable soup can easily be made vegetarian – use veg stock and replace the chorizo and flaked almonds with roughly chopped toasted almonds tossed in salt and smoked paprika.

INGREDIENTS

For the Soup:

  • 1 tbsp olive oil
  • 1 sweet red apple, peeled, cored and diced
  • 200g tenderstem broccoli, diced, including stems, or ½ head of broccoli
  • 1 courgette, diced
  • 220g frozen peas
  • 3 handfuls of kale, finely chopped
  • 500ml hot chicken stock (or vegetable stock)
  • Salt
  • 2 tbsp fresh flat-leaf parsley leaves

For the Crumble (optional):

  • 50g chorizo, crumbled into small pieces
  • 1–2 tbsp olive oil, if needed
  • 1 tsp smoked paprika, if needed
  • 2 tbsp flaked almonds

METHOD

For the Soup:

  1. Heat the olive oil in a heavy-based saucepan or casserole dish over medium heat. Add the apple and sauté for 2 minutes.
  2. Add the broccoli and sauté for 2–4 minutes until it begins to soften.
  3. Add the courgette, peas and kale, then sauté for about 4 minutes, stirring so the peas defrost and the kale wilts.
  4. Pour the hot stock into the pan, cover with the lid and simmer until the apple and broccoli are soft.
  5. Using a stick blender, food processor or blender, blitz the contents of the pan until smooth. If you are using a food processor or blender, be careful – don’t fill it all the way to the top and be sure to place a tea towel over the top of the blender while you blitz, as hot liquids can expand and spill out.
  6. Taste and season with salt, if needed.

To make the Crumble:

  1. Fry the chorizo in a frying pan over medium heat until it is cooked through and has leached crimson oil into the pan.
  2. Add smoked paprika, the flaked almonds and cook until the almonds have been toasted in the oil.
  3. Serve the soup with the chorizo crumble and parsley scattered over the top.

Book a Complimentary discovery call