Sunday, January 27, 2008

Green Soup

Another in the series of The Fat Expat’s Most Romantically Named Dishes. There are two things you should know about this soup, my Lord. Firstly, it is a soup. Secondly, it is green.

There’s a glut of dwarf green beans in the Emirates right now, which is nice because I’m quite fond of them. But should you find yourself, as I was, in possession of half a pack of the little suckers and a head of broccoli with no clear immediate purpose, then you might like to consider the following totally simple but utterly delicious soup. It’s also totally fat free, if these things matter to you. Unless, of course, you serve it with a drizzle of fine ‘green’ tasting olive oil, a dash of luxurious truffle oil (try it, it’s amazing) or a dollop of good, fresh cream in the middle. Then it’s not quite so holier than thou.

This soup freezes like a dream and is great served in small cups as a ‘tiede’ soup for a starter or ‘amuse bouche’, but is more wonderful served in great big generous bowls. Consider serving it along with a few chunks of crisp French bread torn from a loaf that’s been lurking in the oven for a few minutes.


  • 200g broccoli florets and chopped stalks
  • 200g dwarf beans, chopped
  • 1 onion, chopped
  • 1 courgette, chopped
  • 100g spinach
  • 1 clove garlic, chopped
  • 1.25 litres good stock
  • 1 tsp salt

Throw everything into a pan and bring to the boil. Turn to low and cook up for a good 30 minutes, cover and leave to cool for a while and then whiz it. Check and adjust the seasoning when it’s still slightly warm and then, at your leisure, reheat to serve.


Susan said...

I do a similar soup but with a handful of green lentils thrown in, sometimes I whizz it, sometimes I leave it chunky. Either way, I always feel satisfied, nourished AND virtuous afterwards!

elle said...

Ohhh this looks good, going to give it a try. BTW what are dwarf beans?

alexander said...

Dwarf beans, the li'l thin green beans that all the shops have in at the moment: about 10cm long.

It's also nice with sugar snap peas. Or mangetout. Or, OK I admit it, pretty much anything green... :)

i*maginate said...

I like the way many of your posts are categorised with the label "British" - hehe.

I still don't understand why you make things so complicated: if you're doing a green soup, all you do is stick a few leafy veggies in a pot full of boiling water, adding salt and pepper as seasoning.

And then turn on the telly and watch Coronation Street or Emmerdale, followed by a cuppa (which you've probably got a recipe for)

i*maginate said...
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alexander said...

Posts labelled British are either classic British recipes or characteristically British in style.

And yes, this is intended to be a terribly British response, subversive person.

Tea recipe. Coming soon...

i*maginate said...
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i*maginate said...


How about you try Lapsang-Souchong - it's Twinings. You can buy it from Morrison's next time you head up north.

Perhaps you'll regain some manners then.

alexander said...

Elle: Dwarf beans are also called French Beans, apparently.

i*maginate: I am only ever scrupulously polite. Except to banks, Etisalat, SEWA, Al Habtoor, the landlord's maintenance bloke...


i*maginate said...

I might have misinterpreted your comment but not quite sure. Anyway I'm off to get some Twinings. Ciao.

elle said...

Divine! Made the green soup for lunch today, definitely 'more-ish'