Donna Hay’s super-quick, super-green soup

This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a warming feel-good meal. I use ground almonds to thicken the soup, and to add essential nutrients. To make this recipe nut-free, swap the ground almonds for 200g pumpkin seeds instead, blitzing them in a food processor until ground, or add 300g drained silken tofu just before blending – delicious.

Donna Hay super green soup
Con Poulos


2 litres good-quality vegetable stock
240g frozen peas
900g broccoli (about 2 heads), roughly chopped
100g spinach leaves, roughly chopped
120g ground almonds
1 tbsp finely grated lemon rind
1 tbsp lemon juice
12g flat-leaf parsley leaves, roughly chopped
8g mint leaves, roughly chopped
sea salt and cracked black pepper
plain Greek-style yogurt, to serve

1. Place the stock in a large saucepan over high heat and bring to the boil. Add the peas and chopped broccoli and cook for 5 minutes or until just tender. Add the chopped spinach, ground almonds, lemon rind and juice, chopped parsley, mint, salt and pepper and cook for 1 minute or until the spinach is wilted.

2. Using a hand-held stick blender, carefully blend the soup until smooth. Divide between serving bowls and top with yogurt and pepper. Serve with bread.

Buy Donna’s book with 20 per cent off

These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to; p&p is free on all orders.