A good soup makes a great meal
You simply have to get the balance right.
It can’t be too thick, or too thin.
It needs to have some texture, but not too much.
Plus, it has to be really delicious, so you can easily make it a winter staple.
This soup takes the cake. In a good, healthy-cake kinda way.
You can make it in no time at all, and it’s so filling and cleansing due to it being full of fibre and detoxifying nutrients and vegetables.
The garlic is strongly anti-microbial and immune-boosting (also: there’s that whole vampire thing). The cruciferous veggies (broccoli and optional cauliflower) support liver detoxification, and help to excrete excess hormones and toxins from the body.
All the green veggies contain high amounts of nervous system-soothing magnesium, blood-building iron and immune-boosting vitamin C.
The haloumi adds some protein and a lot of ‘yum’, and the topping of parsley aids digestion, cleanses the blood and boosts the vitamin C and iron content of the soup even more.
Yep, this is sounding like a pretty amazing lunch or dinner option to me.
- 3 x leeks, sliced thinly
- 4 x cloves garlic, chopped
- 4 x zucchinis, roughly sliced into rounds
- 2 sticks celery, chopped
- 1-2 x broccoli, cut into florets
- 1-2 x bunches of English spinach
- 1 x cup vegetable stock
- 2 x cups water
- Salt and pepper
- Olive oil
- Fresh parsley, chopped
- ½ tsp. each of ground cumin and coriander spices
- Optional: celeriac (for thickness) or cauliflower
- Haloumi cheese, sliced lengthways
- In a large pot, drizzle some olive oil and add the leek and garlic. Sauté on low for about 5 minutes, or until leeks are slightly caramelised and soft. Season with a bit of salt and pepper and the spices.
- Add the celery and zucchini, and cook down for about 5 minutes.
- Add the broccoli florets, stock and water so that the water comes up to just three quarters of the vegetables.
- Cook on medium-low heat for 15-20 minutes or until all the vegetables are soft.
- Add the spinach, so it just wilts through.
- Allow to cool for a bit, then blitz the soup with a hand-blender or in a food processor.
- Pan-fry the haloumi on a hot pan until golden brown on each side, and then slice into cubes.
- Ladle the soup into bowls, and garnish with some fresh parsley, haloumi cubes and a drizzle of olive oil or flaxseed oil to serve.