This soup is super simple and nutritious. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall. Beat the eggs and lemon juice together in a bowl, then add to the simmering soup, stirring constantly. THE FARM SHOP, BIKE SHOP + COFFEE SHOP (TAKEAWAY) OPEN DAILY THROUGHOUT LOCKDOWN. While simmering chop up your greens roughly (very fine if you don’t have a stick blender). 4.5 out of 5 star rating. Find out more. Now let me give you … Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Pour half the soup into a blender and process until smooth. Simmer for 10 minutes until potatoes are soft. Add the Little Gem lettuce and broad beans and simmer for 25 minutes, or until the potatoes are completely cooked. Blend, adding more water to get the consistency you like. While cooking the leeks, wash or peel potatoes and chop into small pieces (the smaller they are the faster they will cook) and boil kettle with 1.5l or so of water. It’s true! When potatoes are soft and a couple of minutes before serving, throw in the greens and boil for 2-3 minutes. Garnish each bowl of soup with a little watercress and grated pecorino and serve. Method. Heat the oil in a large pan. Add the courgette, potatoes and lemon zest and fry for 2-3 minutes. In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. “Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. 2 ratings. This is why I’ve incorporated a variety of greens that are loaded with nutrients into this recipe. Give your greens a fresh new look by tossing them with mustard, ginger, onion and garlic. Cook for one minute, then ladle the soup into a bowl. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. While cooking the leeks, wash or peel potatoes and chop into small pieces (the smaller they are the faster they will cook) and boil kettle with 1.5l or so of water. Add the baby spinach leaves and cook for one minute. As in my Spring Green Minestrone Soup recipe, green veggies like broccoli, asparagus, peas, and spinach are perfect for providing us with all the antioxidants, minerals, fiber and protein that we need. My Cabbage and Spring Greens Soup was inspired by a pack that I found in the fresh veg section of our local Asda which I thought sounded lovely when I saw it but didn’t buy it at the time as I already had soup ingredients of leeks, potatoes, butternut squash and sweet potatoes in my trolley (not all for the same soup might I add). It’s not fussy, it’s not fancy and it’s not hard to make. Do you know that an incredible 95% of our body’s activities involve minerals? I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. Return to the pan with the remaining soup, then add the coriander stalks and the spring greens. … Add the lime juice and season. Open 10am-4pm daily for food and essentials with a ‘Chat & Collect’ service available so you can safely pay over the phone and have your shopping brought out to your car. If you don’t have a blender, you can get a delicious but coarser soup simply using a potato masher, as long as you have cooked the leeks really well before adding water, and chopped the greens up as fine as you can. This soup will keep for several days in the fridge. 3 big handfuls of greens – could be nettles, spring greens, kale, cabbage, broccoli, watercress, spinach, wild garlic (or you can use left-over cooked greens from a previous meal), 2 dessert spoons marigold vegetable stock powder or 1.5 litres any other stock you have (or homemade of course), Good slug of rapeseed, vegetable, olive oil. Once leeks are really nice and soft, add chopped potatoes and fry for a couple of minutes before adding water and stock powder (or stock) to cover them. Cook/sweat slowly in big saucepan in 5-6 tbsps of oil, stirring every now and then, with lid on at other times. It is also really good cold with some herby yoghurt or crème fraîche stirred into it when the weather is hot. Read about our approach to external linking. Add the courgette, potatoes and lemon zest and fry for 2-3 minutes. Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Heat the oil in a large pan. Delicious served with pesto stirred into it, a good drizzle of chilli oil or some cheese or crispy bacon crumbled on top. Add the onion and celery and fry until softened but not coloured. 15 mins. While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Add the onion and celery and fry until softened but not coloured. Add the stock and bring to the boil. Spring cabbage with mustard seeds. It’s also a great way to use up any green leftovers. Add some water to loosen, if needed, then cover and bring to a simmer for a few minutes, until the greens are cooked.