I love green soups but I never follow a recipe – normally they simply contain whatever green veg I’ve got left in my fridge!  Last week I made a really vibrant green soup for all my 1-day rebooters and, of course, wouldn’t you know, everyone wanted the recipe!  Luckily I found a scrap of paper in the kitchen, which I’d scribbled down the main ingredients on (no proportions though!), so tonight’s task was recreating the “recipe”!

I often add a spoon of thick hummus to my green soup so this gave me the idea of creating little dumplings – using a combination of beans and pumpkin seeds creates a firm mixture which is easy to shape into small dumplings, which I think make a perfect companion to the soup!

Chilli, Ginger and Garlic infused Green Soup Serves 4
  • 1 large white onion, chopped
  • 1 tbsp. coconut oil
  • 3 cloves garlic, crushed
  • 1 tbsp. freshly grated ginger
  • 1 green chilli, sliced
  • 1 large courgette, cubed
  • 750g petit pois (defrosted)
  • 700-800ml vegetable stock
  • Sea-salt and freshly ground black pepper
  • Garnish/serve with:
  • Basil, rocket or spinach leaves
  • Coconut cream
  • Pumpkin seeds
Heat the coconut oil in a large pan and then sautée the onion, with a pinch of salt, for a few minutes.  Then add the courgette, chilli and garlic stir briskly and then add 350 ml stock and bring to the boil.

Simmer for a few minutes until the courgette is soft and then pour the mixture into a blender and whizz until smooth before returning to the pan.  Next, pour the peas into the blender along with 350ml stock and whizz until smooth.

Add the pea puree to the pan and start to slowly reheat the mixture, adding a little more stock if necessary.  Season with sea-salt and black pepper and then serve.  Add a dollop of coconut cream to the centre of each bowl and scatter with green leaves and pumpkin seeds.

Herb and Lemon Dumplings Makes 8 
  • 100g white beans (e.g. cannellini)
  • 50g pumpkin seeds, ground
  • 1 large clove of garlic
  • Zest of 1 lemon
  • 8 large basil leaves
  • Handful parsley
  • 1 dsp. tahini
  • Sea-salt & freshly ground black pepper
Add everything to a blender and whizz until smooth.  Scoop out teaspoon-fuls and form into little balls or dumplings.