extra virgin olive oil Archives

Chicken recipes

ClemenGold® Asian noodle salad

8 minutes

Italian recipes

Ricotta gnudi with pomodoro sauce

10 minutes for the sauce, 10 minutes for the gnudi

Bread recipes

Grilled baby cabbage with furikake

35 minutes

Broccoli recipes

Spinach and broccoli soup

35 – 40 minutes

Spinach and broccoli soup

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 – 40 minutes

Ingredients

For the soup:

4 T extra virgin olive oil
100 g butter
1 onion, roughly chopped
3 cloves garlic, sliced
100 g baby spinach
100 g broccoli florets
sea salt, to taste
freshly ground black pepper, to taste
2 cups chicken stock
10 g thyme, finely chopped
175 g Woolworths spring onion-and-chive medium-fat cream cheese
80 g mature white Cheddar, grated
60 g Grana Padano, grated

For the “fish bread”:

2 free-range eggs
1 cup cold water
100 g flour
1 t baking powder
1 T Woolworths seafood rub
1 t fresh dill, chopped
1 t ground turmeric
sunflower oil, for frying
4 slices baguette

Method

1. To make the soup, heat a saucepan and add the olive oil and butter. Gently fry the onion and garlic until soft and translucent. Add the baby spinach and broccoli and season.

2. Add the chicken stock and thyme, then simmer for 8–10 minutes, or until the broccoli is tender but not overcooked. Stir in the cream cheese and Cheddar. Check the seasoning. Pour the soup into a blender and blitz until smooth. Serve warm with a sprinkling of Grana Padano and the fish bread.

3. To make the fish bread, whisk the eggs with the water. Combine all the remaining ingredients except the oil and bread, then whisk with the eggs to form a batter. Heat the oil. When the oil is hot, dip the bread into the batter, coating it completely, and fry in batches until golden and crispy. Drain on kitchen paper and serve with the soup.

Find more soup recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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Spinach and broccoli soup

Spinach and broccoli soup

Ingredients

Method