Green vegetable soup

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 T olive oil
2 garlic cloves, chopped
1 large onion, chopped
3 large leeks, sliced
1 large potato, peeled and finely diced
2 celery sticks, chopped
1 green chilli, seeded
3 cups Woolworths organic chicken or vegetable stock
400 g baby spinach
200 g frozen peas
2 lemons, zested and juiced
sea salt and freshly ground black pepper, to taste
125 g crème fraîche, for serving
1 x 100 g pack Woolworths oak-smoked salmon ribbons, for serving
capers, for serving
125 g Tenderstem broccoli tips, blanched, for serving

Cooking Instructions

1. Heat the olive oil in a saucepan and cook the garlic, onion, leeks, potato, celery and chilli for 5 minutes. Add the stock, cover with a lid and simmer for 25 minutes.
2. Remove from the heat and allow to cool slightly, then blend with the spinach and peas until smooth. Reheat slowly in a clean saucepan. Add the lemon zest and juice and season to taste.
3. Serve warm topped with a few dollops of crème fraîche, the smoked salmon, capers and broccoli.

Cook's note: Make a big batch of the base and freeze in portions in Ziploc bags, ready to thaw when you need them. Reheat and finish off with fresh greens of your choice so they stay vibrant and keep their flavour.

Find more soup recipes here.