As the name implies, this soup can be made all year round with available seasonal greens. The recipe below is designed as a winter soup, but you could also make this style of soup in summer with basil, sorrel, zucchini and other leafy greens.
Ingredients
- 1 bunch of broccolini sliced
- 1 radicchio, sliced
- 1 handful of cavolo nero (Tuscan kale), stems removed
- 1 baby endive outside leaves, trimmed and sliced
- 250g baby Brussel sprouts, sliced
- 1 Spanish onion, sliced
- 3 cloves garlic, crushed
- 5 L vegetable stock
- 2 tsp pistachio nuts, chopped
- Ground black pepper and fresh herbs to taste.
Method
- Heat saucepan and add onion and garlic with a little water and cook until tender.
- Add all vegetables and cook for a further 2-3 minutes until wilted.
- Add stock and simmer for 20 minutes.
- Transfer to a blender and purée until smooth. Season with pepper to taste.
- Serve soup sprinkled with pistachio nuts and fresh herbs.
Serves 6 – 8.
