Donna Hay's super-quick, super-green soup - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s super-quick super-green soup By You Magazine - September 29, 2019 This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a warming feel-good meal. I use ground almonds to thicken the soup, and to add essential nutrients. To make this recipe nut-free, swap the ground almonds for 200g pumpkin seeds instead, blitzing them in a food processor until ground, or add 300g drained silken tofu just before blending – delicious. Con Poulos SERVES 4 2 litres good-quality vegetable stock 240g frozen peas 900g broccoli (about 2 heads), roughly chopped 100g spinach leaves, roughly chopped 120g ground almonds 1 tbsp finely grated lemon rind 1 tbsp lemon juice 12g flat-leaf parsley leaves, roughly chopped 8g mint leaves, roughly chopped sea salt and cracked black pepper plain Greek-style yogurt, to serve 1. Place the stock in a large saucepan over high heat and bring to the boil. Add the peas and chopped broccoli and cook for 5 minutes or until just tender. Add the chopped spinach, ground almonds, lemon rind and juice, chopped parsley, mint, salt and pepper and cook for 1 minute or until the spinach is wilted. 2. Using a hand-held stick blender, carefully blend the soup until smooth. Divide between serving bowls and top with yogurt and pepper. Serve with bread. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved