Lemony green soup with yoghurt, sweet potato fries and dukkah

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Ingredients

4 spring onions, finely chopped
1 onion, grated
3 cloves garlic, minced
50 g butter
2 T olive oil
1 litre water
1–2 sticks vegetable stock concentrate
300 g broccoli florets
200 g baby spinach
juice of ½ lemon
plain yoghurt, for serving
fresh mint, for serving
sweet potato chips, for serving
To make the dukkah:
35 g sesame seeds
1 t ground cumin
2 t crushed coriander
2 T finely chopped peanuts or cashews
salt and pepper

Cooking Instructions

Soften the spring onions, grated onion and minced garlic in butter and 2 T olive oil over a low heat until translucent. Add 1 litre water and 1–2 sticks vegetable stock concentrate and bring to the boil.

Add broccoli florets and baby spinach and cook for 2–3 minutes. Season to taste. Remove from the heat and blend until smooth. Pour into a clean saucepan and bring to a slow simmer. Stir in the juice of ½ lemon, adding more to taste if you like. Serve warm with a generous swirl of plain yoghurt, fresh mint and sprinkle with dukkah. Serve with the sweet potato chips.

To make the dukkah, mix 35 g sesame seeds with 1 t ground cumin, 2 t crushed coriander, 2 T finely chopped peanuts or cashews, and salt and pepper. Roast until toasted and fragrant. Serve it chunky or blend for a finer sprinkle.

Browse more soup recipes here.