Ingredients

Method

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

Ingredients

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