Serves: 4 (as a side or entree)
Preparation Time: 30 Minutes
- Spray of olive oil
- ½ medium leek, using both the white and green part, finely sliced
- 1 small clove garlic, finely sliced
- ½ bunch spring onions, white and green parts, roughly chopped
- 2 celery stalks, finely sliced
- 2 cups of curly kale (or 2 large leaves), spine removed and finely sliced
- ½ large zucchini, roughly chopped
- ½ small head broccoli, stem and florets, stem cut into cubes, top cut into small florets
- 600mL salt reduced vegetable stock
- Handful each of fresh basil and mint, roughly chopped
- Fresh lemon juice
- Chilli to taste
- Lightly spray a medium sized non-stick saucepan with olive oil. Cook the leek, spring onion and celery over a low to medium heat for 8-10 minutes until the leek becomes translucent. Add the kale and cook for a further 4-5 minutes or until the kale is wilted, reducing the heat if necessary.
- Add the remaining vegetables along with the stock and bring to the boil. Reduce to a simmer and cook with the lid on for 15 minutes. Add the basil and mint and stir until the herbs have wilted, squeeze over some fresh lemon juice.
- Remove from the heat and allow to cool slightly before pouring into a blender. Blend until smooth, then return to as clean saucepan to reheat. Serve immediately, with a sprinkle of chilli or extra fresh herbs.
Serve before your favourite Jenny Craig dinner as an entrée, or at any time for a boost of winter vegetables
Dietitian Tip: Serve before your favourite Jenny Craig dinner as an entrée, or at any time for a boost of winter vegetables. Use both the green and white parts of the leek and spring onion for this recipe. This soup is also delicious when eaten without blending.
Grocery Serves Per Serve: 2 non-starchy vegetable serves, free foods
If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.