• Partnered with
  • Serves 5
  • 20 mins prep
  • 25 mins cook

Soup with six green vegetables

Soup with six green veges

When entertaining in Paris, we often served a consommé-like soup. This green vegetable option is ideal to kick off an evening of feasting. Be sure to not overcook the green vegetables, as the delight of the soup is its fresh green colours.


Soup with six green vegetables

  • 5 tbsp extra virgin olive oil
  • 2 large leeks, well washed and sliced
  • 300 g silverbeet, sliced (stalk ends discarded)
  • 2 cups frozen peas, thawed
  • 1 L well-flavoured chicken or vegetable stock
  • 2 sticks celery, thinly sliced
  • 2 bulbs fennel, finely diced
  • 1/2 head of broccoli, cut into tiny florets
  • 6 tbsp fresh herbs (parsley, mint, chives), chopped, for garnish
  • 1 spring onion, finely sliced, for garnish


  1. Heat a heavy-bottomed saucepan, add 2 tablespoons of the oil with the leeks, and sauté over a gentle heat until soft and tender. Add silverbeet with 1½ cups of the peas and cook for a further minute, stirring gently, before adding stock. Bring to a gentle simmer and cook for 15 minutes.
  2. Remove from the heat and drain, taking care to catch all the liquid in a bowl. Purée the vegetables in a blender or pass them through a mouli, then return the purée to the pan. Add in all the reserved liquid.
  3. Heat the remaining olive oil in a frying pan and add the prepared celery, fennel and broccoli. Stir-fry together until the vegetables start to soften but still have a slight crunch. Tip these stir-fried vegetables into the puréed soup with the remaining peas and heat gently together. Season with salt and freshly ground black pepper.
  4. To serve, ladle into heated soup bowls and garnish with a little pile of fresh herbs and a few spring onion slices in the centre of each serving.
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