15-minute ‘Spring greens’ soup

Category, Cuisine
15-minute ‘Spring greens’ soup
Yields4 Servings
Ingredients:
 750 ml vegetable stock (or chicken stock)
 200 g leeks, white parts only, sliced into chunks
 250 g broccoli, sliced into florets
 250 g frozen/fresh peas
 a generous handful baby spinach
 a small handful fresh mint leaves, stalks discarded
 125 ml First Choice Cream
 salt & pepper, to taste
For Serving: (optional)
 a swirl of First Choice Cream
 a few drops of extra virgin olive oil
 a few tablespoons pumpkin seeds, smoked & roasted
 croutons, or ciabatta brushed with olive oil and toasted
 a few fresh pea shoots
 a few mint leaves
 a few sugar snap peas, finely sliced
Directions:
1

Place the stock in a medium-size pot over medium heat. While it is heating up, place the leeks and broccoli in a food processor and pulse until it matches the size of peas.

2

Add the pulsed vegetables along with the peas to the stock and bring to a boil. As soon as it boils, turn down the heat and simmer for 4 minutes, then add the spinach and simmer for another minute.

3

Remove from the heat and carefully ladle into a powerful blender. Add the mint and cream and blend to a very smooth puree.

4

Season generously with salt & pepper, then mix well. Serve at once, with a swirl of cream and your choice of toppings and bread (can also be served at room temperature).

Ingredients

Ingredients:
 750 ml vegetable stock (or chicken stock)
 200 g leeks, white parts only, sliced into chunks
 250 g broccoli, sliced into florets
 250 g frozen/fresh peas
 a generous handful baby spinach
 a small handful fresh mint leaves, stalks discarded
 125 ml First Choice Cream
 salt & pepper, to taste
For Serving: (optional)
 a swirl of First Choice Cream
 a few drops of extra virgin olive oil
 a few tablespoons pumpkin seeds, smoked & roasted
 croutons, or ciabatta brushed with olive oil and toasted
 a few fresh pea shoots
 a few mint leaves
 a few sugar snap peas, finely sliced

Directions

Directions:
1

Place the stock in a medium-size pot over medium heat. While it is heating up, place the leeks and broccoli in a food processor and pulse until it matches the size of peas.

2

Add the pulsed vegetables along with the peas to the stock and bring to a boil. As soon as it boils, turn down the heat and simmer for 4 minutes, then add the spinach and simmer for another minute.

3

Remove from the heat and carefully ladle into a powerful blender. Add the mint and cream and blend to a very smooth puree.

4

Season generously with salt & pepper, then mix well. Serve at once, with a swirl of cream and your choice of toppings and bread (can also be served at room temperature).

15-minute ‘Spring greens’ soup
IngredientsDirections