Now this soup is taking eating greens to a whole new level. It’s a great soup to have in either winter or summer, especially if you aren’t feeling so great, it can be a great boost of nutrients.
3 tablespoons ghee (or extra virgin olive oil)
1 bunch spring onions, chopped
6 garlic cloves, chopped or crushed
3 celery sticks, chopped
1 leek, rinsed and chopped
250g mung beans, soaked overnight in water with apple cider vinegar, drained
1.5L vegetable stock – you could add less or more depending on how watery it is
1 cup frozen peas
1 bunch spinach, silverbeet, rocket or kale, stalks removed and leaves roughly chopped
2 teaspoons sea salt
1/2 teaspoon freshly ground white pepper
1/2 bunch flat leaf parsley, leaves finely chopped
1 garlic clove, crushed
finely grated zest of 1 lemon
juice of 1 lemon
1/3 cup extra virgin olive oil
- Gremolata – Place all ingredients into a glass or ceramic bowl and mix thoroughly to combine. Season with sea salt and freshly ground white pepper to taste. Cover with plastic wrap and refrigerate until ready to serve.
- Soup – Heat ghee in a large saucepan/soup pot over medium heat. Add the spring onion, garlic, celery and leek and cook until softened. Add the mung beans, stock and cook for 20 minutes or until the mung beans are soft and squishy.
- Add the peas, greens of choice, salt and white pepper to the pot and depending on which greens you have used cook for at least 2 minutes (2 minutes for spinach/rocket, 5 minutes for silverbeet or 10 minutes for kale). Remove from heat and blend with blender in batches or with a stick blender.
- Adjust seasoning as required and reheat if needed. Then serve with gremolata on top.
*This recipe is courtesy of chef Brenda Fawdon