Recipes
Green goddess soup
We’ve packed this soup with green goodness and topped it with delicious garlicky croutons.
We’ve packed this soup with green goodness and topped it with delicious garlicky croutons.
Cook: 20 Mins
Serves: 4
Price: £0.87 per serving
Nutritional Information
Each 390g serving contains
Energy
3947kj
242kcal
3947kj
242kcal
12%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
5.1g
5.1g
Low
26%
26%
Sugars
7g
7g
Low
8%
8%
Salt
0.47g
0.47g
Low
8%
8%
of your reference intake.
Typical energy values per 100g:
1012kj/242kcal
Typical energy values per 100g:
1012kj/242kcal
Ingredients
2tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, 2 crushed, 1 whole
360g head of broccoli, chopped into?rough 2cm chunks
1 litre vegetable stock, made with 1 low-salt stock cube
150g frozen peas
180g baby spinach
40ml double cream, plus extra to serve
1 thick-cut slice of bread, cut into rough 1½cm cubes
Method
1
Heat ½tbsp oil in a large saucepan over a medium heat. Add the onion and celery and cook for 8–10 mins, until softened. Add the crushed garlic and fry for 1 min, then add the broccoli and stock and bring to the boil. Reduce the heat and simmer for 5 mins until the broccoli is tender. Add the peas and cook for 1 min. Remove from the heat and stir in the spinach and cream.
2
While the soup sits, heat the remaining 1½tbsp oil in a wide-based frying pan over a medium-high heat. Add the whole garlic clove and fry for 1 min to flavour the oil, then carefully remove and discard. Add the bread cubes and fry for 4–5 mins, turning, until golden all over. Season, then tip onto a plate lined with kitchen paper.
3
Carefully remove 2tbsp of peas from the soup pan then season the soup and blitz with a stick blender or high-speed food processor. Ladle into bowls then top with a drizzle of double cream, some whole peas, croutons and a good grind of black pepper.