2 Tbsp extra virgin olive oil
1 brown onion, diced
1 Tbsp chopped ginger
2 garlic cloves, crushed
1 whole celeriac, peeled, diced
500 ml vegetable stock
freshly ground black pepper
200 g broccoli, cut into florets
185 g watercress, roughly chopped
200 g English spinach, roughly chopped
150 g natural yoghurt
handful Italian parsley, leaves chopped, to serve
- Heat the extra virgin olive oil in a soup pot over medium heat. Add the onion, ginger, garlic and celeriac and sauté for a few minutes until the onion is translucent and the celeriac is starting to brown.
- Add the stock and 500ml (2 cups) of water, and season with black pepper. Increase the heat to high and bring to the boil, then reduce heat and simmer for 10 minutes with the lid on.
- Add the broccoli and cook for 4-5 minutes until it is tender. Add watercress and spinach, put the lid on, then cook for 1-2 minutes until the leaves begin to wilt. Do not let the soup cook for too long at this point or you will lose the lovely bright green colour.
- Carefully transfer the soup into a food processor or Vitamix. Blend for a couple of minutes (on level 10 if using a Vitamix) until completely smooth and creamy. You will probably have to do this in two batches.
- Divide the soup among six warmed bowls and, provided you’re not dairy-free, add a good dollop of yoghurt. Sprinkle with parsley and serve.