Monthly Archives: September 2014

Ottolenghi’s herb soup

Yotam says, “Herbs are too often the side show, a garnish for the main event. It’s time to put them centre stage. Soft herbs don’t always have to be treated as a garnish – whole bunches of the stuff go into this winning soup.” We say, ” WOW! All this texture and minty flavour in a SOUP?! We love it, even if it does taste a bit freaky!”

Fresh from the garden: parsley, coriander, mint, baby spinach, silverbeet, onion, garlic
Recipe source: adapted from Yotam Ottolenghi’s recipe in The Guardian


  • Chopping boards & knives
  • Garlic press
  • Microplane
  • Scales
  • Salad spinner
  • Large stockpot
  • Wooden spoon
  • Handheld (stick) blender
  • Measuring jug
  • Selection of mixing bowls
  • Ladle
  • Bowls to serve



  • 5 tablespoons olive oil
  • 2 medium onions
  • 2 garlic cloves
  • 2 teaspoons ground turmeric
  • 1 nutmeg
  • 1 tablespoon dried mint
  • 250g baby spinach (we used lambs’ lettuce)
  • 250g silverbeet leaves
  • 25g parsley (leaves and stalks)
  • 25g coriander (leaves and stalks)
  • 1200ml hot water and a large tablespoon of bouillon (or vegetable stock)

To serve

  • 200g Greek yoghurt
  • 10g coriander leaves
  • 10g mint leaves
  • 5g parsley leaves
  • 200g feta
  • Flaked salt and black pepper

What to do:

  • Fill the kettle to 1200ml and set to boil.
  • Peel and roughly chop the onions. Peel and crush the garlic cloves.
  • Grate the nutmeg to yield 1 teaspoon.
  • Wash the baby spinach, silverbeet leaves & main herbs in several changes of water in large bowls & then carefully dry using the salad spinner.
  • Roughly chop the silverbeet leaves, rolling them up like a cigar and slicing. Finely chop the stalks.
  • Heat two tablespoons of the olive oil in the stockpot. Add the onion and sauté GENTLY for around five minutes, or until translucent and soft.
  • Stir in the turmeric, garlic and nutmeg, fry for a minute, then add the dried mint, spinach, silverbeet leaves, the whole parsley and coriander leaves and stalks, and stock.
  • Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with the stick blender until smooth.
  • Meanwhile wash, carefully dry and then finely chop the ‘To Serve’ herbs.
  • Pour the yoghurt into the medium bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.
  • Stir through the chopped herbs and crumble in half of the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.
  • Pour into soup bowls, sprinkle over the herbs and remaining feta, and finish with a little drizzle of olive oil.

Notes: How many herbs can you think of? What is feta? What does nutmeg small like? What was turmeric used for historically? What is silverbeet also known as?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

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