Leafy greens soup

Tamara West

Ingredients

2 bunches	Leafy greens, we used cavolo nero and choy sum but greens such as spinach, kale or silverbeet would be good too (Main)
1 Tbsp	Olive oil
2 stalks	Celery, sliced
3	Spring onions, chopped
2 cloves	Garlic, crushed
3 cups	Chicken stock
1 bunch	Coriander, choose a large bunch
1 handful	Parsley
1	Lime, or two

Directions

1. Separate the leaves and stems from the greens. Roughly chop the stems.

2. In a saucepan heat olive oil. Add celery, spring onions and garlic and cook gently, stirring often until soft but not coloured. Add the stems of thegreens, plus 1 cup chopped coriander stems and continue to cook, about 5 minutes. Add 1 cup of hot chicken stock, cover and simmer for 10-15 minutes.

3. Add 2 more cups of hot stock,the leafy greens and a big handful of fresh coriander and parsley leaves. Simmer a further 5 minutes until everything is soft. Season with salt and pepper. Remove from the heat, add the juice of a lime or 2, and cool for 10 minutes.

4. Working in batches, puree to a smooth soup in the blender. Reheat to serve.