Very Green Spring Soup

Name: Very Green Spring Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 3 spring onions, finely sliced; 3 cm piece fresh root ginger, peeled and grated; 1 large potato, about 450g, peeled cut into rough 2.5cm chunks; 2 medium courgettes, trimmed and roughly chopped; 1 litre vegetable stock; 200 g spring greens, roughly chopped; 1 tbsp. mixed seeds; 75 g cooked rice; Pinch dried chilli flakes, optional

We’ve garnished with fried rice for texture, but you could crumble in some goat’s cheese for a protein hit.

By The GH Kitchen TeamPublished: 07 April 2022

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

267

Ingredients

FOR THE SOUP

1 Tbsp. vegetable oil
3 spring onions, finely sliced
3 cm piece fresh root ginger, peeled and grated
1 large potato, about 450g, peeled cut into rough 2.5cm chunks
2 medium courgettes, trimmed and roughly chopped
1 litre vegetable stock
200 g spring greens, roughly chopped

FOR THE GARNISH

1 Tbsp. vegetable oil
1 Tbsp. mixed seeds
75 g cooked rice
Pinch dried chilli flakes, optional

Directions

1. Step 1For the soup, heat the oil in a large pan over low-medium heat. Cook the spring onions for a few min, until softening. Add the ginger and cook for 1min. Stir in the potato, courgettes and some seasoning and cook for 1min.
2. Step 2Pour in the stock and bring to the boil over high heat. Reduce heat and simmer for 12min, or until the potatoes are tender. Add the spring greens and simmer for 5min, or until the spring greens are tender.
3. Step 3Carefully blend until smooth, then return to the pan (if needed).
4. Step 4For the garnish, heat the oil in a medium frying pan over medium heat. Fry the seeds for a few min, until fragrant. Add the rice and a drizzle of water and fry, stirring occasionally, until crisping up. Stir through the chilli flakes, if using.
5. Step 5Reheat soup, if needed, and ladle into 4 bowls. Spoon on the rice garnish and serve.

Per serving:

Calories: 267
Protein: 7g
Total fat: 8g
Saturates: 1g
Carbs: 40g
Total sugars: 4g
Fibre: 6g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time