Green goddess soup
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Nothing eats winter chills better than a satisfy bowl of piping hot soup.
Ingredients
Broccoli
750 g
Olive oil
1 tbs
Green shallot(s)
8 individual, thinly sliced
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Baby spinach
100 g
Fresh flat-leaf parsley
½ cup(s)
Wholemeal bread
4 slice(s), (35g slices), toasted
Blue vein cheese
60 g
Walnuts
2 tbs, coarsely chopped, toasted
Instructions
1
Remove florets from the broccoli. Set aside. Coarsely chop the stalks.
2
Heat the oil in a large saucepan over medium heat. Cook the shallot, stirring, for 5 minutes or until softened. Add the broccoli stalks, stock and ½ cup water and bring to the boil. Simmer, covered, for 5 minutes. Add the broccoli florets and simmer, covered, for 5 minutes or until tender. Stir in the spinach and parsley and season with salt and pepper. Using a stick blender, blend the soup until smooth.
3
Spread the toast with the cheese and top with the walnut. Serve the soup with the cheese toasts.
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