Hearty Green Soup - Cuisine Magazine - From New Zealand to the World

Ingredients

• 4 tablespoons olive oil
• 2 onions, sliced
• 2-3 cloves garlic, finely chopped
• 500g silverbeet or Swiss chard
• 3 stalks celery, finely chopped
• ¼ cup flat-leafed parsley, chopped
• 2 bay leaves
• finely grated zest of ½ lemon and juice of 1 lemon
• 3 medium-sized waxy (boiling) potatoes, cut into 1½ cm cubes
• ½ cup French green lentils
• 2 litres good-quality stock (vegetable or chicken)
• 250g curly kale or cavolo nero, washed
• 400g broccoli
• 2 x 400g can beans such as cannellini or borlotti, drained
• extra virgin olive oil, to taste
• MARMITE CROUTONS
• 1 teaspoon Marmite
• 2 tablespoons plain oil
• 1 tablespoon nutritional yeast
• 3 cups cubed bread