I'm not going to lie. The thought of a totally green soup didn't sound nice to me at all. I was pleasantly surprised! This soup was delicious! So don't judge it too quickly!!
SERVES: 4
PREP TIME: 15 mins | COOKING TIME 20 mins
Ingredients
1 tbsp olive oil
1 leek, thickly sliced
2 garlic cloves
2 tsp lemon zest
2 potatoes, peeled, chopped
500 ml salt-reduced vegetable stock
1 zucchini, chopped
450g broccoli, cut into small florets
50g feta
1 tbs pepitas (pumpkin seeds), roasted
Methods
Heat oil in large saucepan over medium heat. Add leek, garlic and lemon zest, cook for 6 minutes or until softened.
Add potato, stock and 500 ml water. Bring to the boil and then simmer for 5 minutes.
Ad zucchini and broccoli. Simmer for a further 8 minutes or until broccoli is tender.
Use stick blender to blend until smooth.
Roast pepitas (pumpkin seeds) for 8 minutes.
Serve with your choice of grainy bread. Sprinkle with feta and pepitas (pumpkin seeds).
Enjoy xx
As always, I believe recipes are there to be a guide. Here's what you might like to also try:
Add celery and/or spinach
Add cauliflower
Use roasted chickpeas or cannelloni beans instead
Serve with pita or Lebanese bread
Enjoy xx
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