Green soup

So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw

So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw

Sat, Dec 26, 2015, 00:00

   
  • Serves: 7
  • Cooking Time: 20 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 6-8
  • 20g olive oil
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 courgette, chopped
  • Half a head of celery, washed and chopped
  • 1 tbsp miso (white)
  • 1 tbsp tahini
  • 1 tsp turmeric powder
  • 200g spinach
  • Half a head of garlic
  • 1 litre water
  • Salt and pepper

Method

Don’t be too exact with ingredients for this one. A bit more or less of anything won’t matter too much. Sweat the onion in the olive oil in a large saucepan over a medium heat. When it’s soft, add the fennel, courgette and celery. Cook for a few minutes and then add the tahini and miso and stir well. Add the turmeric, spinach, garlic and the water, mix well and season. Heat until it’s just hot rather than boiling or simmering, before blitzing the whole lot with a blender till it’s smooth.

Serve in a bowl or, as we do in our house, in a mug. When you get more confident, you’ll end up just chucking it all in a saucepan, letting it sweat for a few minutes and then add water, blitz and season to your liking. I add the garlic at the end to get more nutritional punch – but it can be too fiery for some. If that’s the case, add it at the start with the onions, to settle the flavours down a bit.