Green Glory Soup

This soup is healthy, hearty and delicious, the perfect mid-winter pick me up. We use ginger and cayenne to spice this one up but you could use chili flakes or any other herb of choice. High in fibre: From peas, beans, spinach, and cauliflower Balanced macros: Protein from beans, healthy fats from crème fraîche and seeds Low glycemic load: Thanks to the combo of low-GI veggies and protein Nutrient-dense: Rich in iron, folate, vitamin C, and antioxidants Creamy without excess carbs: Potato adds body, but it’s offset by fibre. This soup is a total win for cozy nourishment — especially if you’re aiming for blood sugar balance, satiety, and a little luxe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and cut the potato into 2cm chunks and boil until tender. Meanwhile, move onto step 2.

Step 2

Heat olive oil or butter in a large pot over medium heat. Add leeks and sauté until soft (5–7 min). Stir in garlic and cook for 1 min more. While cooking, add any herbs and spices of your choice. I recommend nutmeg, fennel, cumin and a pinch of cayenne pepper (don't overdo the cayenne). We love ginger, you can add minced ginger now, or if you prefer, throw in 15g-20g of uncooked ginger in the blender in step 3.

Step 3

Add butter beans and cauliflower and fry for another 2 minutes. Pour in water to just cover. Simmer for 10–12 min until tender.

Step 4

Add the green peas and stir to warm through.

Step 5

Take out the bay leaf. Carefully transfer about three-quarters of the soup to a blender, add the 15–20g of fresh ginger, and blend until silky smooth. Pour the blended mixture back into the pot and gently stir to combine, allowing the remaining vegetables to retain their texture in the creamy base.

Step 6

Add the baby spinach to the soup, stir and simmer until spinach wilts.

Step 7

For a creamy finish - stir in the crème fraîche and then serve with a bread or side of your choice.