green velvet soup
Wash all the veges (including stalks) and place in a large saucepan. Add the chicken stock, bring to the boil, cover and cook until veges are tender. Put cooked veges through a blender (or use a stick blender) and return puree to the saucepan.
Add butter, cream, milk, nutmeg and salt and pepper to taste. Bring almost to the boil but do not boil. Serve hot with a slice of lemon.
This creamy soup is delicious and a great way to get a big serve of greens on a cold day. It freezes really well too. There is no significant protein in this soup so you will need to add it to your meal (EG, add cottage cheese to the soup or have 2 x eggs on the side.)