1 leek, thinly sliced
2 tablespoons extra virgin olive oil
500g broccoli (including the stalk), cut into pieces
2 cups green peas
2 cups silverbeet, chopped
2 cups chicken or vegetable broth
Pink sea salt and freshly ground black pepper, to taste
A handful of fresh herbs (coriander or parsley), chopped
Lemon wedges, for serving
1. In a large saucepan over medium heat, add oil and cook the leeks until tender. Next add broccoli and broth, cover, and cook until broccoli is tender (don’t overcook).
2. Add the peas and silverbeet and stir to combine. Once peas and silverbeet are just cooked through using a food processor or hand mixer blend soup until smooth.
3. Serve in bowls with a drizzle of olive oil, a sprinkle of fresh chopped herbs and a squeeze of lemon juice.
TIP – Cooked organic chicken, tempeh or tofu can be served on top of this soup for protein. For something different, a poached egg or 1 tablespoon of tahini are also great alternatives.