Green goddess soup
8 individual, thinly sliced
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
baby spinach leaves
fresh flat-leaf parsley
4 slice(s), (35g slices), toasted
blue vein cheese
2 tbs, coarsely chopped, toasted
- Remove florets from the broccoli. Set aside. Coarsely chop the stalks.
- 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.
- Spread the toast with the cheese and top with the walnut. Serve the soup with the cheese toasts.