Lemony green soup with yoghurt
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 spring onions, finely chopped
- 1 onion, grated
- 3 cloves garlic, minced
- 50 g butter
- 2 tbsps olive oil
- 1 litre water
- 1-2 sticks vegetable stock concentrate
- 300 g broccoli florets
- 200 g baby spinach
- juice of 1/2 lemon
- plain yoghurt, for serving
- fresh mint, for serving
- sweet potato chips, for serving
- 35 g sesame seeds
- 1 tsp ground cumin
- 2 tsps crushed coriander
- 2 tbsps finely chopped peanuts or cashews
- salt and pepper
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Cooking Instructions
- Soften the spring onions, grated onion and minced garlic in butter and 2 tbsps olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil.
- Add broccoli florets and baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a clean saucepan and bring to a slow simmer. Stir in the juice of ½ lemon, adding more to taste if you like. Serve warm with a generous swirl of plain yoghurt, fresh mint and sprinkle with dukkah. Serve with the sweet potato chips.
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