Super Greens Soup with White Fish & Chermoula
INGREDIENTS
Soup
• 1 teaspoon ground
• 1/2 teaspoon ground coriander
• 2 teaspoons coconut oil
• 1 large shallot, chopped
• 1 medium courgette, chopped
• 2 sticks celery, chopped
• 4 handfuls chopped greens such as kale, cabbage and spinach.
• 1 bunch asparagus, chopped, stems removed
• sea salt and ground black pepper, to taste
• 1.5 litres vegetable stock
• Handful chopped parsley and coriander
• 1 x can full fat coconut milk
• 2 tablespoons lime juice
For The Chermoula
• 50g of coriander, roughly chopped
• 20g of parsley, leaves picked and roughly chopped
• 10g of garlic, (about 2 medium cloves)
• 80ml of olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp paprika
• 1/4 tsp cumin powder
• 1 pinch of cayenne pepper
• 1 lemon wedge, juiced, to taste
INSTRUCTIONS
• Heat a large pan over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
• Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
• Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
• Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
• Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Add some steamed fish and the Chermoula.