A Very Green Basil-y Soup

SOUP INGREDIENTS

‍¼ cup olive oil
1 brown onion (medium dice)
4 garlic cloves (chopped)
3 anchovies
2 potatoes (diced into 2cm cubes)
1 kg of mixed greens — I used ⅓ a bunch of shredded kale, 3 chopped zucchinis and a whole broccoli chopped (stems and all)
2L vegetable stock
Salt to season as you go
1 tbsp cracked black pepper
1 cup basil leaves

TO SERVE

‍Parmigiano Reggiano (microplaned)
Lemon rind (microplaned)
Chilli flakes
Olive oil
Toasted breadcrumbs
Kale chips (rub kale with olive oil, sprinkle with salt and roast for 15 mins in a hot oven till crisp).

MAKE IT

In a large saucepan on medium-low heat, throw in the ¼ cup olive oil, diced onion, garlic, anchovies and a big pinch of salt. Leave this for 20 minutes, yes, TWENTY, stirring every five or so. Nothing should brown, but it should all start to melt together (and smell excellent). Next add the potato and stock and turn up the temp to bring to an aggressive boil. Then turn it down to a steady simmer for ten minutes to cook the potatoes. Taste and season with a pinch of salt if the stock needs it. Add in all the greens and bring to the boil again, lower to a simmer and leave for another five mins till all the veg are cooked through. Toss in the basil leaves and blend till smooth with a stick blender. Top with all the good things and serve with extra toast.