This is an old stand- by soup, made when I need to charge my batteries. It requires minimal thought and is adaptable, relying on 3 basic elements: onion, potato and a pile of greens. This week’s green soup was made from zucchini, silver beet ( chard), parsley and basil. In winter, I make it with half a bunch of celery and add a few dark leaves for colour. The outside, often discarded, green leaves of an iceberg lettuce make an excellent addition. Peas go well. Any soft, non- bitter leaves will do. I don’t usually use a recipe but today, I am attempting to add quantities. It’s a great recipe for beginners in the kitchen as well as worn out cooks too.
Super Green Soup
- 400 gr potatoes, peeled and roughly chopped
- 200 gr onions, peeled and roughly chopped
- salt, pepper
- 1 kilogram of greens, such as, zucchini, silver beet leaves and stems, outside leaves of an iceberg lettuce, young Cos lettuce leaves, parsley, celery, basil etc, roughly chopped or torn.
- 1 vegetable stock cube
Optional. Cream
Add the chopped potato and onion to a pot. Add a good pinch of salt and cover with water. Cook for 10 minutes, then add all the greens. After another 10 minutes, check that everything is soft. Don’t overcook or you will lose the bright green colour. Puree with a stick blender, return to pot. Add the stock cube. Add some cream if you don’t feel too purist. Serve with chopped chives and ground pepper.
ALMOST ITALIAN 