This soup is perfect for those who are in need of a big dose of vegetables, as it contains spinach, broccoli AND courgette. That’s why I’ve called it ‘the greenest of soups’.

People often ask me if I eat everything I photograph, and as I hate food waste, I certainly do! Sometimes you hear stories of food photography including hairspray, motor oil and other less-apetizing ingredients. I’m just your average chef, who’s usually pretty hungry when preparing food. So you can be very sure that all the food you see on the pictures is still 100% natural and will be eaten right after the shoot.

greenest of soups

When I made his soup, I was a bit too hungry and fearing the soup would become too cold, I started eating it immediately after taking the necessary pictures. What a mistake…. First I tipped over bowl number 1, over my brand new iPhone 6 (NOOOOO!!), and in the panic that followed, I tipped over bowl number 2, over my beloved camera!

The fear I felt that moment must have cost me a year of my life, at least. It’s a miracle I didn’t wake up with grey hair the next morning, I tell you.

Even though I spilled soup all over my two most cherished appliances, it was that same soup that saved them, strangely enough. The greenest of soups is pretty thick, and after cleaning off the green goo, both telephone and camera came out unharmed! I guess that a more liquid soup would have done a lot of damage, because seriously, soup was everywhere. I was very lucky that day, and I’ll be very sure to put all my stuff far away after taking pictures from now on!

The greenest of soups

The greenest of soups

If you don’t have the exact same vegetables or quantities, don’t worry, the good thing about this soup is that it’s very forgiving (just look at how it spared my precious….).

Bon appétit!

PS I share a lot more pictures on Instagram and Twitter, feel free to follow me!

The greenest of soups
Serves: 4-5
  • Oil, 1 tbsp
  • Shallot, 1, chopped
  • Garlic, 1 clove, chopped
  • Courgette, 200 gr (1 + ⅛ cup), washed and cut, no need to peel it
  • Broccoli, 300 gr (1 + ⅔ cup)
  • Spinach, raw, 75 gr (1/3 cup)
  • Vegetable stock, 900 ml (3 + ¾ cup)
  • Fresh basil, handful
  • Salt & pepper
  • Heavy cream, 50 ml (3 tbsp)
  1. Heat the oil in a pan and add the shallot and garlic
  2. Bake on low heat for a few minutes
  3. Add the courgette and broccoli and bake those too for a few minutes on low heat
  4. Now add the spinach and stock, and let simmer for 45 minutes, or until all vegetables are very soft
  5. Add a handful of fresh basil and blend everything until smooth
  6. Season and stir in the cream


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