Green smoothie soup

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 125ml extra virgin olive oil

    1 medium leek, white part only, finely chopped

    1 clove garlic, crushed

    2 tsp finely grated fresh ginger

    150g broccoli, chopped

    1 small pear, chopped coarsely

    2 tbsp ground almonds

    1 litre salt-reduced chicken stock

    80g baby spinach leaves

    5cm piece fresh ginger, extra, peeled, cut into thin matchsticks

    20g natural flaked almonds


  • Heat 2 tablespoons of the oil in a large saucepan over low heat; cook leek, garlic and grated ginger, stirring, for 8 minutes or until leek is soft. Increase heat to medium, add broccoli, pear and almonds; cook, stirring, for 2 minutes or until broccoli and pear are hot and vegetables are coated in almonds.

    Add stock; bring to the boil. Reduce heat, simmer, covered, for 10 minutes or until broccoli is tender. Stir in spinach; stand for 10 minutes.

    Blend or process soup, in batches, until smooth. Return soup to pan; stir over heat until hot. Season.

    Meanwhile, heat remaining oil in a medium frying pan over high heat; cook extra ginger, stirring occasionally, for 1 minute or until golden. Drain on paper towel; season. Add flaked almonds to same pan; cook, stirring, for 30 seconds or until browned lightly. Drain on paper towel.

    Ladle soup into serving bowls, top with toasted flaked almonds and crisp ginger.