An incredibly simple soup, full of goodness and a great way to use up extra greens in the garden.
Prep time 10 min, cook time 20 min
1 medium leek
4 cloves of garlic
1 tsp caraway seeds
1 Tbsp coconut or olive oil
6 cups tightly packed greens such as spinach, kale, cavelo nero, silverbeet.
1 litre veggie stock
Salt and pepper to taste.
Flax seed oil and hummus to serve (optional)
Slice onion and leek and sauté in a large pot with oil until softened. Add diced garlic and caraway seeds and cook for a further 2 minutes. Trim greens removing stems and roughly chop, add to pot along with veggie stock. Bring to boil then cover and simmer for 5 min until completely wilted.
Remove from pot heat, allow it to cool slightly. Blend using food processor or immersion blender. Once the soup is very smooth return to heat and allow to warm through, taste and season with salt and pepper.
To serve spoon into bowls, drizzle with oil and top with a dollop of hummus.