Super Healthy 'green' Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 large leek, well washed and finely sliced (onion works fine as an alternative)
• 1/2 bunch celery, sliced (use the leaves too)
• 1 large head of broccoli, washed and broken into florets
• 3 medium zucchini, sliced
• 1 green capsicum, chopped
• 1 liter chicken stock (vegetable stock works as well)
• 1 cup water
• 1/3 cup lemon juice (or to taste)
• 2 teaspoons garlic, crushed
• 2 tablespoons grainy mustard
• 1 teaspoon fresh chili pepper, finely chopped (or to taste, feel free to omit if you like)
• 240 g canned lentils, drained

Recipe

• 1 place a large pot over medium heat on the stove. add some olive oil, the garlic, chilli and leek (or onion, if using). saute gently for 2 minutes. do not allow leek to change colour; remember the soup is a 'green' soup so the vegetables should stay as green as possible - we don't want them browned!
• 2 add the celery and saute gently for another 2 minutes.
• 3 add broccoli, zucchini and capsicum, stirring all ingredients together. saute gently for approximately 10-15 minutes, stirring regularly. use your best judgement at this point; vegetables should be softened but not mushy, and they should not be changing colour.
• 4 add chicken stock, water and lemon juice and seeded mustard. cover pot and bring to boil. allow to simmer for 20-30 minutes, or until vegetables are soft but not disintegrating.
• 5 puree the soup well, using either a stick blender or carefully blending batches in a food processor. if soup is too thick, add more water until you achieve the consistency you prefer.
• 6 once pureed, transfer soup back to pot and add lentils (if using). bring to boil and simmer gently for another 5 minutes. taste and adjust seasoning as necessary (i never add salt but some might feel it is necessary to put some in).
• 7 enjoy!