Recipes Archive

Offal recipes

Citrus-and-yoghurt cake with ClemenGold icing

45 minutes

Cake recipes

Raspberry-and-ricotta pudding cake

1 hour, 25 minutes

Citrus recipes

Spicy squash soup with carrot-top pesto

1 hour

Soup recipes

Green vegetable soup

30 minutes

Green vegetable soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
2 garlic cloves, chopped
1 large onion, chopped
3 leeks, sliced
1 large potato, peeled and finely diced
2 celery sticks, chopped
1 green chilli, seeded
3 cups Woolworths 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

Method

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.

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Citrus-and-yoghurt cake with ClemenGold icing

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Black sesame-and-honey cake

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Raspberry-and-ricotta pudding cake

Classic green salad

Spicy squash soup with carrot-top pesto

Green vegetable soup

Green vegetable soup

Ingredients

Method