- 1 small leek thinly sliced
- 1 carrot, diced
- 1 bunch kale, chopped
- 1 bunch silverbeet
- 1 zucchini, diced
- 3 stalks celery
- handful of baby spinach
- ½ bunch coriander roughly chopped
- 3 cups vegetable stock (we make our own stock)
- 1 red chilli , sliced
- 1 chilli pepper , sliced for garnish
- ½ c toasted pumpkin and sunflower seeds
- Coriander for garnish
- Greek yoghurt, for serving
- Sea salt to taste
- In a heavy bottom soup pot heat up a little olive oil over medium flame. Add the sliced leek and saute until translucent. Add the carrot, celery and zucchini and cook for about 5 minutes until they start to soften.
- Stir in the kale and silverbeet and sauté until wilted, about 5 minutes. Pour in the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
- Using a hand held immersion blender puree the soup to your liking, (I used the thermomix) adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt an red pepper flakes.
- Serve with a drizzle of yoghurt, sprinkled with the seeds and garnished with coriander and chilli pepper slices.
Recipe adapted from ciaoflorentina.com