Spinach and broccoli soup

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

I thought it was only my mother who had revolutionised bread in this way. On Fridays, we would have battered hake and chips for dinner and when there was batter leftover, my mom would dip slices of day-old bread into it to deep-fry. The crispy batter took on the flavour of the fish that had previously been fried in the oil and the bread was soft and steamy on the inside - delicious served with this spinach and broccoli soup.

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

Cooking Instructions

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