Green Goddess Soup - Anne

I am not very exact with my cooking, I don't measure my herbs and spices so it's a little bit of this a little bit of that....so I had to guestimate the amount of spices ...I think you could probably add more than I've suggested here!

There are three "layers" to this soup:

Aromatics (garlic, leeks, ...fennel bulb optional!)

Spices 

Veggies  

INGREDIENTS

Olive oil

Garlic cloves finely chopped (I put 3 large ones but up to you)

2 Leeks sliced

Fennel bulb sliced  (if you are feeling fancy and you like aniseed flavour)

Half teaspoon of fennel seeds 

Half teaspoon turmeric

Half teaspoon chinese five spice

Small shake of dried chilli flakes (careful not too much!)

1 litre of veggie stock 

A head of broccoli chopped 

Splash of vinegar ( white wine/rice wine/cider vinegar)

Bag of spinach

In a saucepan with some olive oil, gently heat the fennel seeds, turmeric and chinese five spices to release the flavours. 

After a few minutes, add garlic and leeks and gently saute and cook down until leeks start to break down a bit.

Add chopped broccoli 

Add stock

Put lid on and simmer away until broccoli has softened.

Once broccoli is cooked, add the spinach (important to leave spinach to the very end so it doesn't cook for long and makes the soup really green in colour!)

Mix the spinach in until it wilts.

Add a desert spoon of vinegar and buzz with hand blender to a smooth soup.

Eat soup with some crusty bread and feel very smug you are now a green goddess.

Instead of buzzing this soup at the end, you can add noodles and eat it like a clear asian broth instead. In this case I would add more chilli flakes or a whole chilli at the start and make it spicier, and at the end, chop some scallions(spring onion) on top.  Yum yum.