EAT YOUR GREENS SOUP WITH PUFFED QUINOA AND PARMESAN CRISPS
Fill this soup with your own combination of greens – kale, silverbeet, watercress, swiss chard and rocket are other delicious leafy options.
“Fill this soup with your own combination of greens – kale, silverbeet, watercress and rocket are delicious options”
2 tablespoons olive oil 1 tablespoon butter 1 brown onion, thinly sliced
1 large leek, white and pale green part thinly sliced
2 cloves garlic, crushed 1 bay leaf 1 teaspoon sea salt 1 litre vegetable stock 2 cups frozen peas
1 large cos lettuce, thinly sliced 2 cups packed baby spinach ¼ cup packed mint leaves sea salt and ground pepper TO SERVE ½ cup crème fraîche
small handful pea shoots or fresh mint leaves
Puffed Quinoa and Parmesan Crisps (see recipe below)
Heat the oil and butter in a large saucepan. Add the onion, leek, garlic, bay leaf and sea salt. Cover and cook for 10 minutes, stirring occasionally, until tender.
Add the vegetable stock and bring to the boil then simmer for 10 minutes. Remove and discard the bay leaf.
Add the peas and lettuce, bring to the boil and simmer for 2 minutes. Stir in the spinach and mint until wilted. Use a stick blender to make a smooth soup. Season.
TO SERVE: Ladle the soup into bowls and top with a drizzle of crème fraîche and some pea shoots or a few mint leaves. Serve the crisps alongside. SERVES 4-6