Plant-Based Green Goddess Soup – it’s bursting with flavour, fibre and fabulously filling, you have to try my super simple to make Green Goddess soup. It’s great for lunch with a sandwich and salad and will keep you powered up throughout the afternoon.
Leeks, courgettes and celery are cooked over a low heat to release their flavours, quinoa is added with some stock and then it’s all blended together. Super simple!
Remember that fibre, our all important friend, can only be found in plants. You won’t find it in meat, fish or dairy products.
I hope you enjoy my super tasty Plant-Based Green Goddess Soup and reap the benefits of every ingredient that I’ve used.
Plant-Based Green Goddess Soup
Equipment
- Large stock pot
- Wooden spoon
- Measuring jug
- Sharp paring knives
- Hand blender
Ingredients
- 1 onion finely chopped
- 2 leeks finely chopped
- 4 courgettes chopped
- 2 heads celery chopped
- 1/2 litre Marigold bouillon
- 80 g quinoa cook as per packet instructions
- 2 cloves garlic crushed then chopped
Instructions
- Put the onions, courgettes, leeks, garlic and celery into a pot with a couple of inches of water. Put the lid on the pot and cook over a low heat for 15 minutes.
- Add the quinoa to the pot with the stock and cook for a further 10 minutes. (Remember to cook the quinoa as per the packet instructions.)
- Then blend with a stick blender until you reach your desired consistency.
- Ladle into warm soup bowls or divide into portions and freeze.
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