This tasty green soup will give you a protein packed nutritional boost, perfect for the end of winter when cold days drag on and you may be feeling a bit sluggish. Silverbeet is one of my favourite leafy green vegetables, I love it’s distinct flavour, in this soup it works perfectly with the broccoli, mint and delicious tasting nutty hemp hearts.
Both broccoli and silver beet are packed full of dietary fibre, minerals and vitamins with high levels of magnesium, calcium, potassium, iron, vitamins C, A, E and K, zinc and copper. Top this off with undeniably the best super food on the planet, hemp hearts, and you have a protein packed, perfectly balanced soup that will warm you up and give you a ton of energy.
1 clove of garlic
2 sticks of celery
one head of broccoli and the stem
4 large silverbeet leaves
approx 12 fresh mint leaves
1 litre organic vegetable stock
1/3 cup Organic Hulled Hemp Hearts (seeds)
vegan sour cream (try this easy recipe)
Green Goddess Hemp Seed Oil to drizzle
fresh parsley sprigs
salt and pepper to taste
Here’s how to make it
Trim and roughly chop the celery, silverbeet and broccoli, peel the broccoli stalk then slice and dice it.
Peel and mince the garlic and finely chop your mint leaves.
Put a table spoon of olive oil into your pan to heat, soften the garlic, broccoli stalk and celery for about 2 to 3 minutes, then add the rest of the broccoli and vegetable stock.
Cook for another 5 minutes, add the silverbeet and keep cooking for another couple of minutes. Let cool a little then add the hemp hearts and mint then blitz in a food processor until smooth. This will make approx 1.5 litres. You may need to reheat the soup after blending.
To serve ladle into bowls, put a dollop of sour cream in the middle, drizzle with a little hemp seed oil and garnish with a small sprig of fresh parsley and a sprinkle of hemp hearts if desired.