Don’t judge it by its colour. This soup is absolutely delicious! I first made this soup by adding some green vegetables to ‘My Mother’s Potato Soup’ to make it more nutritious. You should add as many different green vegetables as you have. I love to add Broad Beans that makes a huge difference. The more variety of vegetables you add, the better the soup tastes.


4 Servings


3 cups Vegetable Stock *OR Stock of your choice
1/2 to 1 Onion
1 Potato
2 to 3 cupfuls Green Vegetables
*Today I added Broad Beans, Broccoli, Green Beans and Frozen Chopped Spinach
1 Bay Leaf
Salt & Pepper
Cream to serve *optional

  1. Cut all vegetables into small pieces. If you add Broad Beans, peel and discard skins.
  2. Place Vegetable Stock (OR Stock of your choice) in a large saucepan and add Green Vegetables as much as you can cook in the stock.
  3. Add Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until vegetables are tender. Cool slightly.
  4. Remove the Bay Leaf. Using a stick blender, make it smooth. Season with Salt & Pepper as required.
  5. Drizzle with Cream and enjoy with nice crusty bread.