If you’re trying to up your veggie intake, and since it’s a little chillier now, give this super easy and super simple Monday night soupie a go.  It warms body and soul, and if the kids can get past the intense colour, this is a great way to give them some hidden veggies.  I blitz it up in my Nutribullet so it takes very little time.  This soup makes for a great lunchtime-at-work meal as well, although the colour might not be as bright green the next day around.

Ingredients

½ teaspoon Butter

½ teaspoon Olive oil

3 Leeks, rinsed and sliced

1 clove of Garlic, crushed

2 cups frozen peas

1 cup frozen spinach

2 Chicken or Vegetable stock cubes/pot or 2tbsp stock powder (I use Jaba stock powder)

1 ½litre of water

1 cup Greek yogurt

Half a cup fresh Mint, chopped

To serve:

Toasted Seeded Bread

Method:

Melt the butter on low heat and add in the oil.  Bring heat up to medium, then sauté the leeks. Keep an eye on them, as leeks char quite quickly.  Add in the garlic.  Next, add the frozen veggies and stir until they have defrosted and are heated through.

Add in the stock, water, yogurt, and mint and cook on medium heat for 5 minutes. Blend with a stick/immersion blender to the desired consistency.

Serve with a warm slice of seeded bread and enjoy seeing the kids consume veggies unknowingly!