Just a few short weeks ago, it felt like spring had heralded its arrival. There were lighter mornings, warmer temperatures and less rain than usual. Then came the cold snap. For some reason, we seem to have gone back to having to scrape sheets of ice from the car windscreen again and getting the gloves out of a morning. With this inclement weather though, came the opportunity to revert back to soup. I dusted off the old trusty microwave soup pot and whipped up something nutritious and delicious.
Making enough soup to last for a few lunches is always a good idea. The only problem that I have is making the trek down to the microwave. Ok – it really isn’t that far but, on a busy day, it is far enough to resort to a few biscuits or sweets or cereal bars or something instead of sticking to my healthy eating. This time though, I really made the effort and I’m pleased I did. This soup does have some spring like qualities – the vibrant green certainly acts as a glorious pick me up and it isn’t a heavy pearl barley broth by any stretch of the imagination. Yet it still provides some key warmth on a chilly afternoon.
I think the real key here is the butter beans. They are a great source of protein and so really help to fill you up and they also give the soup a lovely creaminess. Without cream. When you incorporate the fresh zing from some lemon and coriander, it gives the soup a cleansing, vibrant kick: you can almost trick yourself that you’re eating a real summery dish. The broccoli, spinach and coriander also create this wonderful vibrant colour and I was pleased to read the other day that spinach packs a harder nutritional punch when it cooked, compared to when it is raw. Who’d have thought it?
Here’s the recipe:
700ml chicken stock (or vegetable stock, or water)
1 head of broccoli, chopped into florets
1 bag of spinach (200g)
1 handful coriander
1 white onion, diced
3 garlic cloves, finely chopped
1 lemon, halved
1 tsp cumin
Fry off the onion and garlic in a large pan until soft and translucent but not coloured – I use olive oil. Add the cumin and stir well. Once incorporated into the onion and garlic mix, add the stock and broccoli. Place the lemon halves in the pan and cover, simmering for approximately 8 minutes. Add the coriander and spinach and leave to steam down with the lid on until wilted. Once it is cooked, removed the lemon halves and blend with a stick blender.
I enjoyed this soup for dinner with some feta cheese and fresh pea shoots; sticking to just plain old soup (but not quite!) for lunch. It freezes well.