A faintly Scandinavian soup with plenty of greens, an avocado, herbs, ground coriander and cardamom. Blitz to a velvet haze of spring green.
Prepare the vegetables. Trim and roughly chop the leek or onion, the courgettes, broccoli and greens of choice, as well as herbs. Halve the avocado, removing the stone with the point of a knife, and scooping out the creamy flesh.
Heat the oil over a low-medium flame in a large saucepan. Add the chopped leek or onion and gently saute for five minutes, stirring occasionally. Halve the lemon.
Add the stock, courgettes, broccoli and chard. Bring up to a gentle simmer, pop on the lid and let cook for 10 minutes. Slip in the rocket, edamame, herbs of choice, ground spices, avocado and nutritional yeast, if using. Turn off the heat. Let the soup sit so that the herbs and rocket "melt" a bit.
Blend until smooth, adding in juice of half a lemon. Taste and perhaps add more lemon and a bit of salt if you wish. Serve warm or cool rather than hot.
My favourite way to make this is with chard, edamame (I'm not so keen on garden peas), dill and all of the spices. But please feel free to use what appeals more to you. As for the greens, I've made this with limp lettuce and it was great! Oh, and the ground cardamom is particularly recommended. It won't make the soup taste like a Swedish pastry - I promise!