green goblin soup
| 1 large | broccoli, chopped into florets |
| 500 g | asparagus stalks, chopped |
| 1 large | leek, chopped |
| 1 | brown onion, chopped |
| 3 cloves | garlic, crushed |
| 2½ pints | vegetable stock |
| zest and juice of 1 lemon | |
| ½ tsp | fennel seeds |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 125 ml | (4fl oz) almond milk |
| fresh dill | |
| 2 tsp | olive oil (optional) |
| Put the broccoli, asparagus, leek, onion, garlic and stock into a large pan and bring to the boil, then reduce the heat and simmer for 10-12 minutes, until the vegetables are tender. |
| Remove the pan from the heat and add the lemon zest and juice, the fennel seeds, salt and pepper. Mix well, then blend with a stick blender until smooth. |
| Ladle the soup into bowls and swirl the almond milk over the top. Sprinkle over the dill and drizzle over the olive oil (if using). |
| Note: |
| No almond milk? Use 80g (2½oz) of soft cheese instead. |