THE BASE
Heat 2 x 600 g packets of Woolworths spinach, broccoli and kale soup to serve 4.
1. BULK IT
FRY 200 g diced parboiled potatoes in 2 T olive oil until crispy, add ½ t paprika and 2 cloves sliced garlic and fry for a further 30 seconds. Season with sea salt.
MIX a handful of thawed frozen peas into the hot soup 1 minute before serving. Season with pepper.
ROAST 400 g Woolworths spinach-and-feta chicken sausages at 200°C for 10–15 minutes, slice and add to the soup. Freeze the remaining sausages.
2. TOP IT
TEAR 100 g day-old baguette into small pieces, toss with 2 T olive oil, 2 cloves crushed garlic, 1 t chopped thyme and season to taste. Grill at 200°C for 5 minutes or until crunchy. Add to the soup.
HEAT ¼ cup olive oil in a pan, then remove from the heat. Add 1 cup mint leaves, the zest of ½ lemon and cool. Strain and drizzle the herb oil over your soup.
3. SERVE IT
CHOP 2 T Italian parsley, 1 T chives and 3 cloves garlic and fold into 150 g softened butter. Spread onto hot toast for dunking.
CRUSH nachos into the soup and serve with chilli oil or fresh salsa.
Comments