Green Goodness Soup

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, sliced
• 6 sprigs thyme
• 4 bay leaves
• ½ cup French green lentils
• 1 bunch Tuscan kale, washed and finely sliced
• 100g (3.5 ozs)  baby spinach leaves
• 4 cups water
• Generous pinch of sea salt and pepper

Goddess Pesto

• 1 bunch basil, washed and roughly chopped
• 1 bunch parsley, washed and roughly chopped
• 1 clove garlic, smashed
• 60ml (2 fl ozs) cold pressed olive oil
• 1 tablespoon pumpkin seeds
• Juice from ½ lemon
• Sea salt and pepper to taste

Method:

Goddess Pesto

1. ADD basil, parsley, garlic, olive oil, pumpkin seeds, 2 tablespoons lemon juice, salt and pepper into a high performance blender.
2. BLEND until desired consistency.
3. TASTE pesto and add extra lemon juice if needed.
4. STORE in a glass jar and use as needed.

Soup

1. SAUTE leek, bay leaves and thyme in the olive oil until softened.
2. ADD the lentils and 4 cups of water then bring to the boil.
3. REDUCE the heat and add the kale.
4. SIMMER for 25 – 30 minutes or until the lentils are tender.
5. ADD baby spinach and through until wilted.
6. BEFORE serving, mix through 2 – 3 tablespoons of Goodness Pesto in to the soup.
7. TASTE and adjust the seasoning to your requirements.

SERVE and enjoy.

Notes and Inspiration:

This soup is delicious served the next day as the wholesome flavours infuse into the broth.

Goddess pesto can be made in advance and use as needed.

*This recipe is sourced from The Healthy Chef