Green Vegetable Soup

Thea Van Herwaarden

Recipe - Coal Harbour

Servings4

Ingredients

2 tablespoons olive oil plus some for garnish

4 - 5 cloves garlic roughly chopped

1/2 large sweet onion diced

1 tablespoon garlic powder

1 tablespoon Chili powder

2 tablespoons lime juice

1 1/2 cups Brocolli roughlly chopped

1 bunch asparagus cut into one inch pieces

2 cups Spinach

1 whole Poblano pepper

1 whole Jalapeno Pepper roughly chopped

750 ml chicken broth or vegetable broth if you are wanting to make it vegetarian

Kosher salt & Freshly Cracked Pepper

3/4 cup sour cream

1/2 tablespoon Goat Feta

1 Avocado pitted, peeled and diced into chunks

Directions

In a medium to large soup pot on medium high heat, add 2 tablespoons of olive oil, diced onions, chili powder, garlic powder and cayenne. Saute until onions are translucent. Add chopped vegetables and cook for an additional 5 minutes. Add chicken broth until vegetables are just submerged. Cover pot with lid and cook vegetables until soft.

Once soft, use a immersion blender or regular blender to puree the vegetables until smooth. Transfer soup through a fine mesh sieve and transfer back into pot. Add sour cream and lime juice and mix well.

To Serve

Scoop into desired bowl. Top with diced avocado and garnish with a drizzle of olive oil, goat feta and cilantro. Enjoy

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Servings