Green vegetable soup
You can prepare this tasty soup with any green vegetables.
2½ litres (10 portions of 250 ml)
Preparation time: 10 minutes Cooking time: 30 minutes
1 onion, chopped
3 garlic cloves, crushed
2 rashers lean shoulder bacon, chopped (optional)
750 g to 1 kg green vegetables (for example 3-4 leeks, 300 g broccoli, 200 g spinach, 1 cos lettuce and 1-2 celery sticks), chopped
1 litre (4 c) vegetable stock
15 ml (1 T) cake flour
125 ml (½ c) low-fat milk
salt and pepper
juice and zest of 1 lemon
125 ml (½ c) low-fat plain yoghurt
15 ml (1 T) rocket pesto (buy or recipe in tip below)
PARMESAN WAFERS (OPTIONAL)
125 ml (½ c) finely grated parmesan cheese
1 Soup Put the onion, garlic and bacon (if using) in a saucepan, add a little water and braise until soft.
2 Stir in the vegetables. Pour in the stock, stir and bring to the boil. Simmer, stirring occasionally, until the vegetables are cooked.
3 Using a stick blender, purée in the saucepan until smooth. Pass through a sieve if you’d like a smoother consistency. Return to the saucepan.
4 Mix the flour with a little milk and set aside. Add the rest of the milk to the vegetable purée. Season with salt, pepper, lemon juice and zest. Stir in the flour paste, bring to the boil and simmer until fragrant and slightly thickened.
5 Set aside a little yoghurt and pesto for the garnish and stir the rest though the soup.
6 Parmesan wafers Preheat the oven to 180 °C. Spoon heaps of cheese far apart from each other on a lined baking sheet. Put in the oven until melted. Remove from the oven, peel off the sheet and serve with the soup.