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Super greens soup recipe
Super greens soup recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Wholesome high-protein soup bursting with zesty flavors from edamame, peas, garlic, lemon, and roasted macadamia nuts. Vegan, low-cal, and gluten-free!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 50g quinoa, rinsed, drained
  • 2 Salt-Reduced Vegetable Stock Cubes
  • 350g broccoli, cut into florets
  • 300g (2 cups) frozen peas, plus extra, blanched, to serve
  • 200g podded frozen edamame, plus extra, blanched, to serve
  • 80g baby spinach
  • 45g (1⁄4 cup) toasted macadamia, chopped
  • Chopped fresh chives, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil. Sauté the onion until softened, stirring occasionally for about 5 minutes. Stir in the garlic and lemon rind, cooking until aromatic for about 1 minute. Add the quinoa and 500ml (2 cups) of water. Bring to a boil, then lower the heat, cover, and simmer for 10 minutes until the quinoa is almost tender.
  • Begin by dissolving the stock cubes in 500ml (2 cups) water and bringing it to a boil. Add the broccoli and peas and simmer, partially covered, until the broccoli is just tender, which should take around 5-10 minutes. Next, add the edamame and let it simmer for an additional 2 minutes. Take the pot off the heat and gently stir in the spinach. Let the mixture sit for 5 minutes to cool before serving.
  • Blend soup mixture in batches until velvety smooth. Serve in bowls, then sprinkle with macadamia nuts, extra peas, edamame, and chives. Season to taste and enjoy!

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