Super Green Soup
Temperatures are dropping here in the UK. As the cold winter months creep in we tend to crave something warm and nutritious. My super green soup is a great way to hit that craving.
You will need:
1 Medium broccoli
1 Medium cauliflower
Vegetable stock cube
2-4 cups of water
2 tbsp Nutritional yeast
2 tsp Ground cumin
1 tsp Oregano
1 tsp Thyme
1 Garlic clove
1 Red onion
Tabasco sauce (to taste)
A handful of walnuts
Preheat the oven to 180°c
Cut the broccoli and cauliflower into florets and and them to separate oven dishes. Drizzle a generous amount of mojo de ajo onto the florets and add about 2 teaspoons of ground cumin to the cauliflower. Roast both for around 20 minutes or until browned (see below).
Add some oil to a pan on a medium heat. Dice the red onion add it to the pan once hot. While the onion is cooking start prep the garlic cloves. Once the onions have softened and developed some colour add in the garlic, oregano and thyme. Cook for a couple of minutes and then add in a vegetable stock cube and around a cup of water. Mix and allow it to thicken, then add another cup of the water.
In a blender, add the vegetables, stock mixture and a tablespoon of nutritional yeast. Add as much water as you'd like to get a your desired texture of soup. You could also do this with a hand blender.
Once blended then taste test the soup adding salt and/or cayenne pepper if needed.
Top with chopped walnuts and enjoy warm x
If you liked this recipe let me know! I'll be checking out the Instagram hashtag #barefootsupergreen to see how you've been getting on with the recipe.
*Mojo de ajo is essentially roasted garlic olive oil and it's my new favourite in the kitchen. I use it to roast just about all my veg and it always comes out tasting amazing. I make large amounts of it and keep it in a glass jar in the fridge were it lasts for the next three moths (but usually I've used it all much sooner than that).