April 16, 2014

Green goodness soup

Most of the new dishes I prepare and introduce to my family are given names by my eldest son. The names refer to an item my son enjoys or has seen in his world which will hopefully, and I say hopefully entice him to eat them.

This soup was aptly named ‘Incredible Hulk soup’ which was far more preferable than his first attempt of ‘Witches Goop’.

I call it my Green Goodness Soup, and although it’s not the belle of the ball, what it lacks in beauty is made up for in the abundance of minerals and vitamins. Obviously at this time of the year maximising your immune and cardiovascular systems is paramount and this soup delivers in spades.  If I was to list all the health benefits this soup delivers fresh to your body, this blog post would be more of a novella. Just trust in Greenskis. This recipe will prepare your body for the challenges of winter … as long as you eat it regularly enough!!

For those that are time poor, it should only take 40 mins (and only 5 mins to shop for the ingredients)!

If food wastage is something you detest or at the very least want to minimize, this soup lends itself to leftover greens hiding at the back of the fridge. The uplifting aroma and intense flavour of the basil pesto will revitalise even the most tired vegetables.

I have taken advantage of a wide range of seasonal ingredients, however you could easily adapt this recipe to springtime by substituting in broad beans, asparagus, celery and spinach.

We have a garden growing an abundant supply of zucchini and kale, so they are my two must haves in this soup. Anything straight from the earth to your table will ALWAYS taste better. The other part that should put a smile on your face is that it is approx $4.15 per serve!

Green Goodness Soup


30g unsalted butter

2 leek (pale white part only), thinly sliced

1 large potato peeled, cut into 1cm cubes

250g green beans, trimmed, cut into 2cm lengths

2 zucchini (gold or green) cut unto 1cm cubes

400g can cannellini beans, drained rinsed

1 cup fresh or frozen peas (organic preferable)

2 garlic cloves

750ml vegetable stock (choose gluten-free if required)


1/2 bunch kale leaves (stalks removed)

1/3 cauliflower head broken up (you can use the stalks and the leaves)

1/2 head of broccoli stalks broken up (stalks are packed with goodness so use as well)

1 cup basil leaves

1/4 cup tablespoons toasted pine nuts

1/4 cup extra virgin olive oil

1/3 cup grated parmesan

salt and pepper to season


For kids, I blend half their portion of soup and stir through the rest for texture. A big dollop of the pesto and crunchy batons (made from toasted stale bread loaf) is a good addition to get more soup into them too.

For babies, set aside a small portion of the steamed broccoli, cauliflower and kale (leave out the nutty pesto ingredients) and blend with the soup vegetables (minimal liquid).


1. Steam the cauliflower and broccoli florets for about 7 minutes and drain. Blanch the kale leaves for 30 seconds in boiling water and drain and allow to cool. Place the garlic, basil leaves, pine nuts, olive oil, cauliflower, broccoli and kale in a processor until you have a course paste and season accordingly with salt and pepper. Stir in parmesan cheese.

2. Heat the butter in a large saucepan over low to medium heat. Add the leek and cook until just softened. Add the potato and stock and bring to the boil for ten minutes. Add the green beans and zucchini and simmer for 5 minutes. Lastly, add the peas and cannellini beans until tender. Stir in a generous amount of pesto and serve. I like a squeeze of fresh lemon with mine.



  • Lauren

    Absolutely delicious soup! Very filling and super tasty. Will definitely be a favourite for us throughout Winter. I put the pesto through pasta for my 3 year old and he loved it. The whole family had a super healthy dinner!!

    • admin_ami

      Thank you Lauren, hearing that fills me with serious green goodness delight! I am so happy to hear your little one is now onto the kale amongst other greens.

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