Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Photo of Green goddess soup by WW

Green goddess soup

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like