Perfect soup weather.
Weekend just been, popped into my head was a picture of a soup - a bright green puddle in a bowl.
To avoid the browny coloured soup that you'll get with kumera, meats, or too many coloured ingredients - everything in this soup is bright green. You could probably try anything green in this. But keep the celery and the peas. With a toasted bagel and cheese this soup is filling, the flavours taste fresh, sweet and almost spring like while you will feel good, clean and revitalised inside (probably due to eating straight veges, you'll be getting a good cup or two of them per serving).
5 cloves garlic (I like garlic - use however much you like)
1 kg pack of frozen peas
1 brocolli head
Big handful of spinach
1 l beef stock (this is what I had, another stock would be fine)
Herbs (I used bay leaves, a bit of rosemary, and a bit of italian mix I had in the fridge)
In a large pot with oil add onions, garlic and celery. Can be chopped fairly roughly as it's going to get blended at the end.
Cook through till translucent. Add broccoli, including the stalk, finely chopped. Add stock and bring to a simmer. Quickly add the peas and spinach. Once it gets back to the boil remove from heat straight away (we don't want mush) and cool for a bit.
Blend in a processor till really smooth.
Return to pot and bring back to a simmer before enjoying a bowl with crispy toast as pictured or cheese on bagel. Delightful.