Quick and Easy Cheesy Green Soup

Quick and Easy Cheesy Green Soup

Broccoli and zucchini are the stars of this show. As we prepare for our round Australia road trip, initially heading for Darwin and then Perth, I am trying to reduce the calories in our diet in a very healthy but enjoyable fashion before we leave, knowing that there will be many  amazing food experiences along the way, and a fair bit of just sitting.

This soup is brilliant, we never tire of it, and it is so easy to make. It can also consist of whatever left over veges you have in your refrigerator, presuming they are green. Broccoli and zucchini are the star ingredients, and are now also recognised as being key vegetables for people suffering from high blood sugar and Type 2 diabetes or pre-diabetes. Thankfully we are not in that category. The soup is also quite creamy when pureed, thanks to the texture and structure of the versatile zucchini.

Without getting into too much detail about it, Broccoli is a rich source of Chromium, a mineral which helps to improve insulin action in pre-diabetes and control blood glucose, an important factor for everyone these days I think. This soup makes it so easy to include broccoli in your diet in a very appetising way, and control weight as well.

Ingredients

1 onion, roughly chopped

2 cloves garlic, chopped

3 tablespoons coconut oil, ghee or butter

6 cups roughly chopped green vegetables , zucchini, broccoli, celery or whatever you have. (However, it works best with zucchini and broccoli.)

1 litre vegetable or chicken stock (homemade is best)

1 cup rocket or watercress (optional)

1 cup roughly chopped herbs, such as coriander, basil or flat-leaf parsley leaves

Pinch of salt

Juice of ½ to 1 lemon (Test the taste after adding juice from ½ a lemon and add more if required.)

½ cup crumbled sharp cheddar

Method:

Sauté the onion and garlic in the coconut oil in a large saucepan for a superior flavour. (if you are really in a hurry omit this step and just add to the rest of the vegetables, it will still taste great) Add the green vegetables to the onion and garlic and stir for a minute, then pour in the stock and bring to the boil.

Reduce the heat and simmer for 10-15 minutes.  Stir in the rocket, herbs and salt. (I have used basil and coriander and they are great in this soup.)

Turn off the heat and puree until smooth using a stick blender, or pulse in a normal upright blend when it has cooled slightly.

Whisk in the lemon juice and stir through the cheese, or omit the cheese and top with a dollop of yoghurt or basil pesto.

Serve hot and enjoy.

Thanks to Sarah Wilson for this recipe.