Super Greens Soup with Truffle Oil

1 tbs extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, chopped
1 bunch flat-leaf parsley, stalks chopped, leaves reserved
1 zucchini, thinly sliced
1 fennel bulb, roughly chopped
2 celery stalks, finely chopped
1 head broccoli, stalk chopped, separated into florets
1 bay leaf
2L (8 cups) vegetable stock
400g can chickpeas, drained
300g baby spinach leaves
Juice of 1 lemon
Thick Greek-style yoghurt, to serve
Truffle oil, to serve

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, parsley stalks, zucchini, fennel, celery, broccoli stalk and bay leaf, and cook, stirring occasionally, for 10 minutes or until vegetables have softened.

Increase heat to high. Add the stock and chickpeas, bring to the boil and boil for 5 minutes. Add broccoli florets, parsley leaves and baby spinach, reduce heat to medium and cook for 5 minutes or until the broccoli is tender.

Remove the bay leaf and discard. Puree the soup using a stick blender until smooth. Stir through the lemon juice and season to taste.

Divide the soup among bowls. Top with a generous dollop of thick Greek-style yoghurt and season with freshly ground black pepper. Serve soup with a drizzle of truffle oil.

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