Winter Green Soup

Green Soup for winter health.

Green Soup for winter health.

Soup glorious soup. It has to be one of the most comforting dishes you can eat and it's one of my favourite ways to eat vegetables. My friends have been hassling me for soup recipes lately and this one is a cracker to take with you into the winter months. As with most of my recipes you can tweak it to suit by changing the stock base or switching some veggies to suit your households preferences. How ever you make it, this generous soup will keep the troops healthy and tummies warm. If you're a devout carnivore add some crispy bacon for punch then throw on some croutons for crunch and douse with olive oil because it gives such great mouth feel and texture.

Snuggle in people and enjoy the changing season.

Winter Green Soup

Makes around 4.5 liters of soup. Enough to freeze some for a rainy day.


2tbsp olive oil

2 large leeks, top and tail, wash and chop roughly 4cm round

2 fennel, washed, top off, cored and chopped roughly 4cm sq.

2 red onion, peeled and chopped

4 large potato (red), peeled and chopped into 6 pieces

4 clove garlic peeled and roughly chopped

4 cups chicken stock

4 cups water

1 cup frozen peas

1 head broccoli, washed and roughly chopped

1 bunch kale, washed, stalks removed

½ bunch parsley

½ cup basil


Heat olive oil over medium-high heat in a large pot.

Add leek, fennel, onion. Cook stirring occasionally for 10 minutes to start the veggies caramelising.

Add potato and garlic and stir through. Cook 5 minutes, stirring a couple of times.

Add stock and water and bring to a simmer. Simmer for 10-15 minutes until the potatoes are cooked.

Add greens and cook until the broccoli is soft enough to blend. Around 5 minutes.

Let the soup cool a little before blending with a stick blender or in a blender. Season to taste.

If you need a little something to take it to the next level, serve your soup with some crispy bacon pieces.

Cooks notes

This recipe is one of those that can be changed seasonally or to your taste.

  • Swap kale for spinach or silverbeet
  • Swap frozen peas for string beans
  • Swap chicken for vegetable stock
  • Change up your herbs.
Kate NancarrowComment