Leafy greens soup
Photo by Tamara West
|2 bunches||Leafy greens, we used cavolo nero and choy sum but greens such as spinach, kale or silverbeet would be good too|
|1 Tbsp||Olive oil|
|2 stalks||Celery, sliced|
|3||Spring onions, chopped|
|2 cloves||Garlic, crushed|
|3 cups||Chicken stock|
|1 bunch||Coriander, choose a large bunch|
|1||Lime, or two|
Separate the leaves and stems from the greens. Roughly chop the stems.
In a saucepan heat olive oil. Add celery, spring onions and garlic and cook gently, stirring often until soft but not coloured. Add the stems of the greens, plus 1 cup chopped coriander stems and continue to cook, about 5 minutes. Add 1 cup of hot chicken stock, cover and simmer for 10-15 minutes.
Add 2 more cups of hot stock, the leafy greens and a big handful of fresh coriander and parsley leaves. Simmer a further 5 minutes until everything is soft. Season with salt and pepper. Remove from the heat, add the juice of a lime or 2, and cool for 10 minutes.
Working in batches, puree to a smooth soup in the blender. Reheat to serve.