1 medium onion, roughly chopped
2 cloves garlic, minced
2 Tbsp Butternut Squash Seed Oil
1/2 Cup broccoli florets
1 10 oz package of frozen peas
1/2 lb potatoes, roughly diced
1 small bunch parsley, stems removed
1 bunch watercress (or 1/2 cup chopped spinach)
1 Cup chopped green cabbage
6 Cups chicken (or vegetable) stock
2 tsp Sea Salt
1 tsp lemon juice
handful of basil leaves, cut into strips, for garnish
In a large saucepan, combine onion and garlic in Butternut Squash Seed Oil on medium heat, and sauté until the onions are translucent and softened, about 5 minutes. Add all remaining vegetables and chicken stock; bring mixture to a rolling boil.
Lower heat to a simmer, and cook the soup, uncovered, until vegetables are tender, about 20 minutes. Remove the soup pot from heat and allow to cool slightly before using a food processor or blender to purée the cooked vegetables. Season blended soup with salt and lemon juice to taste.
To serve, garnish each bowl of soup with basil leaves and drizzle with butternut squash seed oil. Spring green soup is best when eaten with a slice of pumpernickel or sourdough bread.
Recipe courtesy of Stony Brook Oils