“Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas” – Shannon Harley.
1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives)
1 onion, finely chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
3 garlic cloves, chopped (Tasmanian Natural Garlic & Tomatoes)
1 bunch flat-leaf parsley, stalks chopped, leaves reserved (Old School Farm, Tamar Valley Hydroponics)
1 zucchini, thinly sliced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 fennel bulb, roughly chopped (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
2 celery stalks, finely chopped (Seven Springs Farm, Steve’s Vegies)
1 head broccoli, stalk chopped, separated into florets (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
1 bay leaf
2L (8 cups) vegetable stock
400g can chickpeas, drained
300g baby spinach leaves (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
Juice of 1 lemon (Old School Farm)
Thick Greek-style yoghurt and truffle oil (Tamar Valley Truffles), to serve
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, parsley stalks, zucchini, fennel, celery, broccoli stalk and bay leaf, and cook, stirring occasionally, for 10 minutes or until vegetables have softened.
Increase heat to high. Add the stock and chickpeas, bring to the boil and boil for 5 minutes. Add broccoli florets, parsley leaves and baby spinach, reduce heat to medium and cook for 5 minutes or until the broccoli is tender.
Remove the bay leaf and discard. Puree the soup using a stick blender until smooth. Stir through the lemon juice and season to taste.
Divide the soup among bowls. Top with a generous dollop of thick Greek-style yoghurt and season with freshly ground black pepper. Serve soup with a drizzle of truffle oil.