Name: Kakariki soup with homemade mayo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 onion, chopped; 2 clove garlic; 3 stalks celery, chopped; 2 litre chicken or vegetable stock; 1 head broccoli, chopped; 1 zucchini, chopped; 1 bag spinach leaves; 1 bunch kale, roughly chopped; Mayo; 1/4 cup mayonnaise; 1 tablespoon dijon mustard; 1 clove garlic; 2 tablespoon sour cream; 2 tablespoon fresh parsley; 1 tablespoon tarragon; 1 tablespoon fresh chives; 1 tablespoon lemon juice

Kakariki soup with homemade mayo

This vibrant soup is full of goodness to help ward off those winter chills. Packed with broccoli, zucchini, spinach and kale, this vege soup recipe is delicious as well as nourishing

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Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

2 tablespoon olive oil

1 onion, chopped

2 clove garlic

3 stalks celery, chopped

2 litre chicken or vegetable stock

1 head broccoli, chopped

1 zucchini, chopped

1 bag spinach leaves

1 bunch kale, roughly chopped

Mayo

1/4 cup mayonnaise

1 tablespoon dijon mustard

1 clove garlic

2 tablespoon sour cream

2 tablespoon fresh parsley

1 tablespoon tarragon

1 tablespoon fresh chives

1 tablespoon lemon juice

Method

1.Heat oil in a large saucepan. Add onion, garlic and celery, then cook until pale and soft.

2.Add in stock, broccoli and zucchini, bringing to the boil. Cover and simmer until broccoli is cooked – around 20 minutes.

3.Remove cover from vegetable mixture, then add in spinach and kale. Cover and cook until just wilted.

4.In a blender or food processor, purée the soup until frothy and smooth. Serve in bowls with a good dollop of mayo.

Mayo

5.Place all the ingredients in a blender or food processor, then blend until smooth.

You can make a double batch of this kakariki soup, or green soup, to stash in the freezer so that you have an instant pick-me-up on gloomy winter days.

Note

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Ingredients

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Mayo

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