Winter greens soup with goat’s cheese & smoky baked potatoes

SERVES 4 PREP + COOK TIME 1 HOUR 30 MINUTES

2 tablespoons extra virgin olive oil

1 large (500g) leek, sliced thinly

2 stalks celery, sliced thinly

2 cloves garlic, crushed

1.5 litres vegetable stock or chicken stock 200g green beans, trimmed and cut into 3cm lengths

300g broccoli, cut into florets, stem chopped finely

250g silverbeet, leaves stripped and chopped coarsely

400g can butter beans, rinsed, drained ¾ cup (90gm) frozen peas, thawed 1 bunch chives, chopped finely

SMOKY BAKED POTATOES

4 medium Sebago potatoes, scrubbed

1⁄4 cup (60ml) extra virgin olive oil

100g soft goat’s cheese, crumbled

3⁄4 cup (75gm) grated mozzarella

1⁄2 teaspoon smoked paprika

1 SMOKY BAKED POTATOES Preheat oven to 200°C (180°C fan-forced). Place potatoes on a baking paper-lined oven tray; drizzle with half the oil and sprinkle with salt. Bake for 1 hour or until tender.

2 Meanwhile, mix the goat’s cheese and mozzarella together and season with salt and pepper. Cut the cooked potatoes in halve and press gently to open. Spoon the cheese mixture into the centre of each. Mix the oil and paprika together. Drizzle over the potato. Increase oven to 220°C (200°C fan-forced) and bake for 10-15 minutes, or until golden and bubbling.

3 To make the soup, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring for 10 minutes, or until soft and tender. Add the stock and bring to the boil.

4 Add the broccoli, green beans and cook for 3 minutes, or until just tender. Add the butter beans and peas and cook for 2 minutes. Stir in the chives and the silverbeet and cook for a further 2 minutes or until just wilted.

5 Serve with the baked potatoes.