This nourishing soup is a great way to use up those odds and ends of greens, which are packed full of nutrients like vitamins, minerals and fibre.
Ginger and turmeric provide a powerful anti-inflammatory punch and tofu gives you a boost of protein.
If you’re including a broccoli stalk, which can be large and tough, roughly chop it and add at Step 2.
Handful of parsley and/or any other fresh herbs you have on hand
1 or 2 green chillies (optional)
1 onion, peeled and halved
2 cloves garlic, peeled
Knob of fresh ginger, peeled and roughly cut
Knob of fresh turmeric, peeled and roughly cut
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g EVOO or oil of choice
1 teaspoon ground cumin
600g “greens” such as broccoli, kale, celery, rocket, peas, beans, zucchini, spinach
500g water
Salt and pepper to taste
150g silken tofu
1. Put herbs and chilli, if using, into TM bowl and pulse on Turbo a couple of times, scraping down sides in between.
2. Add onion, garlic, ginger, turmeric and stock cube to TM bowl. Chop 5 sec/speed 5 and scrape down sides. Add olive oil and cumin, sauté 3 min/120°C/speed 1.
3. Add greens and chop 5 sec/speed 5. You may need to push down leafy vegetables with your spatula and repeat.
4. Add water and cook 15 min/100°C/speed 2.
5. Add tofu and blend soup 1 min/speed 4-8 increasing speed gradually.
old chris new tricks 