Green Goodness soup with pesto
Nutritious, delicious and power packed with goodness! I love to make this yummy
green soup when I need healthy, warming comfort food to nurture my body.
Serves 2
Ingredients
SOUP
2 tablespoons olive oil
2 leeks, sliced
6 sprigs thyme
4 bay leaves
½ cup French green lentils
1 bunch cavolo nero (Tuscan
kale), washed and finely sliced
100g baby spinach leaves
4 cups water
Generous pinch of sea
salt and pepper
PESTO
1 bunch basil, washed
and roughly chopped
1 bunch parsley, washed
and roughly chopped
1 clove garlic, smashed
60ml cold pressed olive oil
1 tablespoon pumpkin seeds
Juice from ½ lemon
Sea salt and pepper to taste
Method
PESTO
1. Add basil, parsley, garlic, olive oil,
pumpkin seeds, 2 tablespoons
lemon juice, salt and pepper to
a high-performance blender.
2. Blend to desired consistency.
3. Taste pesto and add extra
lemon juice if needed.
4. Store in a glass jar in the fridge for up
to three weeks and use as needed.
SOUP
1. Saute leek, bay leaves and thyme
in the olive oil until softened.
2. Add the lentils and 4 cups of
water, then bring to the boil.
3. Reduce the heat and add the kale.
4. Simmer for 25 to 30 minutes or
until the lentils are tender.
5. Add baby spinach and stir
through until wilted.
6. Before serving, stir 2 to 3 tablespoons
of the pesto through the soup.
7. Taste and adjust the
seasoning to taste.
8. Serve and enjoy.
Notes and inspiration: This soup is delicious served the next day as the
wholesome flavours infuse into the broth. Pesto can be made in advance,
kept refrigerated (or frozen) for a few weeks and used as needed.
Teresa Cutter, aka The Healthy Chef
Teresa Cutter is one of Australia’s leading authorities on healthy cooking. A chef, nutritionist and fitness professional, she is author of the Purely Delicious and
Healthy Baking cookbooks, available from thehealthychef.com. The Healthy Chef Recipe App is available from the App Store and Google Play.
NETWORK WINTER 2019 | 41