Green Goddess Soup
A delicious green soup with crispy sourdough croutons, sautéed sprouts, toasted nuts/seeds, feta, and a zesty touch of lemon.
- Half pack spinach
- 5-8 cav nero leaves
- 1/2 head brocolli
- Half bag watercress
- 1/4-1/2 tin cannellini beans
- Squeeze lemon
- Salt and pepper to taste
- 1 good stock cube
- Extra Virgin Olive Oil (EVOO)
Optional Extras
A few quartered Brussel sprouts
Tbsp flaked almonds / pumpkin seeds baked or pan fried.
Crumbled Feta
Baked sourdough pieces spritzed with evoo
Method
Boil water, about enough to fill half a sauce pan.
Add brocolli and when nearly soft, add the rest of the greens.
Simmer for 5 minutes or until all greens are wilted.
Whizz.
Toppings:
Roughly chop some sourdough (fresh or stale) and place in preheated oven on 190c for approx 8 mins. Check on them, remove when crisped to your liking…
Add some evvo and a little butter to a frying pan. Cook off the sprouts for 5 - 8 mins (ish) then add your nuts / seeds. Season.
Dish up the soup, place the sprouts and seeds in the centre, sprinkle on the feta and squeeze over some lemon. Add another glug of oil if you fancy.