Vibrant Green Vegetable Soup with Spicy Crumble
Vibrant Green Vegetable Soup with Spicy Crumble is a delightful dish for three. Start by heating olive oil in a saucepan, then sauté diced sweet red apple for two minutes. Add tenderstem broccoli and continue to cook. Mix in diced courgette, frozen peas, and finely chopped kale, stirring until the peas are defrosted and the kale has wilted. Pour in hot vegetable or chicken stock and simmer until the apple and broccoli are tender. Blend the mixture. Season with sea salt to taste. For an optional spicy touch, fry crumbled chorizo in a pan until it releases its oils, adding olive oil and smoked paprika. Toast flaked almonds in the chorizo oil for extra crunch. Serve the soup garnished with this chorizo almond crumble and fresh parsley, offering a mix of soothing greens with a spicy, crunchy topping.
- 1 tablespoon Olive Oil
- 1 Sweet Red Apple
- 200 grams Tenderstem Broccoli/Broccolini
- 1 Courgette
- 220 grams Frozen Peas
- Kale
- 500 milliliters Vegetable/Chicken Stock
- Sea Salt
- Fresh Parsley
- 50 grams Chorizo
- Olive Oil and Smoked Paprika
- 2 tablespoons Flaked Almonds
- Sautéing the Base:
Start by warming olive oil in a heavy saucepan over medium heat. Sauté diced sweet red apple for 2 minutes, then introduce tenderstem broccoli to the mix, cooking.
- Adding Greens and Peas:
Next, incorporate diced courgette, frozen peas, and kale, continuing to sauté for around 4 minutes. Stir the mixture to ensure peas thaw and kale wilts.
- Simmering the Soup:
Pour hot vegetable or chicken stock into the saucepan. Cover and simmer until both the apple and broccoli.
- Blending the Soup:
Use a stick blender, food processor, or blender to purée the soup. Take caution with hot liquids to prevent spills by not overfilling and covering with a tea towel.
- Seasoning:
Taste the soup and adjust seasoning with sea salt as necessary.
- Making Chorizo Crumble (Optional):
For a flavorful topping, fry crumbled chorizo in a pan until it releases its oils. If dry, add some olive oil and smoked paprika. Stir in flaked almonds, toasting them in the chorizo-infused oil.
- Serving:
Ladle the soup into bowls, topping each with the savory chorizo almond crumble and a sprinkle of fresh parsley for a final touch. This method combines the soothing flavors of green vegetables with a spicy and crunchy chorizo topping for an unforgettable meal.
