Flu-busting super greens soup with truffle oil

“Super greens aren’t just for smoothies. Turn nourishing veg into a rich, creamy soup loaded with plant-based iron and vitamins A and C, and with an extra boost thanks to the addition of chickpeas".

INGREDIENTS

• 1 tbs extra virgin olive oil

• 1 onion, finely chopped

• 3 garlic cloves, chopped

• 1 bunch flat-leaf parsley, stalks chopped, leaves reserved

• 1 zucchini, thinly sliced

• 1 fennel bulb, roughly chopped

• 2 celery stalks, finely chopped

• 1 head broccoli, stalk chopped, separated into florets

• 1 bay leaf

• 2L (8 cups) vegetable stock

• 400g can chickpeas, drained

• 300g baby spinach leaves

• Juice of 1 lemon

• Thick Greek-style yoghurt, to serve

• Truffle oil, to serve

METHOD

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, parsley stalks, zucchini, fennel, celery, broccoli stalk and bay leaf, and cook, stirring occasionally, for 10 minutes or until vegetables have softened.

Increase heat to high. Add the stock and chickpeas, bring to the boil and boil for 5 minutes. Add broccoli florets, parsley leaves and baby spinach, reduce heat to medium and cook for 5 minutes or until the broccoli is tender.

Remove the bay leaf and discard. Puree the soup using a stick blender until smooth. Stir through the lemon juice and season to taste.

Divide the soup among bowls. Top with a generous dollop of thick Greek-style yoghurt and season with freshly ground black pepper. Serve soup with a drizzle of truffle oil.