Green Soup

Thanks to Brenda Fawdon's 'Whole Hearted Food' recipe book for this interesting soup....

Ingredients:
- 1 Tablespoon oil
- 1 bunch spring onions
- 6 garlic cloves
- 3 celery sticks
- 1 leek, white part only, washed and chopped
- 250g mung beans, soaked overnight in water with 2 T apple cider vinegar, drained
- 1 Litre vegetable stock
- 1 Cup fresh/frozen peas
- 1 bunch greens (spinach, silverbeet, kale, rocket) stalks removed. I used what was available in my garden.
- Salt & pepper to taste

Method:
Heat oil in a large pot over medium heat. Add spring onion, garlic, celery and leek and cook until softened. Add the mung beans and stock and cook for 20 minutes or until mung beans are soft and squishy. Take off the heat and allow to cool.

Once cooler or cooled, add the peas, greens, and blend in a blender until smooth. Note: If you add the greens when the soup is still hot, they will lose their brightness.

Warm up just before serving.

Serving ideas:
Serve with gremolata (parsley, finely chopped, minced garlic, lemon zest, lemon juice, and virgin olive oil), and fresh focaccia.