Fresh Recipe: Super Green Soup (Autumn/Winter)

We have collaborated with 5+ A Day and BUPA to bring you some delicious and fresh recipes for one and two people. The lovely Niki Bezzant (food writer and friend of the organisation) hosts this series. In this video, Niki shows us how to make a vibrant Super Green Soup with Cheese on Toast.

Link to Recipe Video

Link to Recipe Card on 5+ A Day’s Website

Super Green Soup with Cheese on Toast

Serves 1
Preparation: 10 minutes
Cooking: 20 minutes

Ingredients

¼ onion or 2 spring onions, diced
1 clove garlic, finely chopped
1 stalk celery, diced
1 potato, diced (leave skin on)
½ head broccoli, roughly chopped, including stalks
1 ½ cups chicken or vegetable stock
1 cup silver beet or spinach leaves
¼ cup crumbled blue cheese or other tasty cheese
Fresh herbs and yoghurt or sour cream to garnish
1 teaspoon olive oil
Pinch salt & black pepper

Toast ingredients 

2 slices wholemeal bread
¼ cup tasty cheese

Method

Place a pot on the stove over medium heat and add a little butter or oil. Add onion, garlic, celery and potato and cook, stirring, for 3 minutes. Add broccoli and stock. Bring to a simmer. Cover and cook for 5-6 minutes, until potatoes and broccoli are just tender. Add spinach or silver beet and cook for 2 minutes more

Remove soup pot from heat. If you have a stick blender, blend soup until smooth. Add cheese and stir to combine. Taste and season with salt and black pepper

To make cheese on toast, place the bread on a baking tray and sprinkle with cheese. Place under preheated grill for a few minutes until cheese is melted

Serve soup garnished with herbs, yoghurt and black pepper, with the cheese on toast on the side