This was a bit of an experiment that actually turned out really well the first time. I was cooking a roast chicken last Sunday and I hate only having one thing in the oven so I was mooching in the fridge to see what I had and there was loads of green stuff!
I decided to roast off a small green squash with a couple of green peppers, sprinkled with hot smoked paprika to enhance the smokey flavour, then when cool whizzed with some spring onions, herbs and spinach.
The result was a lovely zingy soup, I barely warmed it and the colour stayed pretty lurid, but I think if you boiled it it might go a bit brown.
My version is with chicken stock, and next time I make it I’m going to add a sprinkling of crispy fried chorizo as a topping. However it would be perfect as a vegan soup if you made with vegetable stock instead.
Very rough guide:
2 green peppers
A smallish green squash or couple of courgettes
- 2 tbsp veg oil
- 2 tsp hot smoked paprika
- 500ml chicken or veg stock
- 2 spring onions
- Large handful parsley
- Half bag baby spinach
- Plenty salt
Roughly chop pepper and squash, coat in oil and spice and roast in a 170 oven for about 30 mins, till veg is soft. Allow to cool
Add cooled roasted veg to a blender along with all the other ingredients and blend until really smooth, you may need to add some additional water, but try to keep it fairly thick.
You could chill this down and have it cold, but I had mine warmed in a big mug.