Filled with fresh leafy greens and aromatic alliums, this glowing soup has the power to to convert veggie sceptics into fresh produce zealots.
Ingredients
2 tbsp Avocado Oil
2 Shallots – roughly chopped
1 cup Fennel – roughly chopped
1 cup Celery, raw – roughly chopped
3 cup Green Peas, frozen
2 cup Kale – packed
4 cup Vegetable Stock, low-sodium
2 cup Spinach
1 tbsp Vegetable Stock Powder
Salt – to taste
Black Pepper, ground – to taste
Directions
Heat oil in a medium pot over medium heat. Add onion, shallots, celery and cook until soft.
Add peas, vegetable stock, and vegetable stock powder. Bring to simmer for 10 minutes, or until peas are soft. Add garlic and cook until soft, about 5 minutes.
Add chopped kale and stir to combine. Simmer for another 2 minutes, until kale is fully cooked down.
Remove from the heat and allow to cool for 30 minutes to one hour.
Transfer mixture to the Blender Pitcher, add spinach, and attach the Lid. Load and lock the Pitcher onto the Motor Base.
Select SPEED 2 and blend for 20 seconds. Increase to SPEED 4 and blend for an additional 10 seconds, until the mixture is silky-smooth.
Add salt and pepper to taste.
Re-heat on the stovetop and garnish before serving.
When storing extra servings of the soup, allow it to cool completely before transferring to an airtight container. It will keep refrigerated for up to 7 days.
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