So Good Goodness Soup
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "So Good Goodness Soup")
.jpg?format=webp&width=1376 "So Good Goodness Soup")
Serves
4
Skill
Ingredients
- 2 tbs of extra virgin olive oil
- 1 leek
- 1 onion
- 4 large cloves of garlic
- 2 tsp of ground cumin
- 1 head of broccoli
- 1 zucchini
- 1 ear of corn (or 1 cup frozen corn kernels)
- 1.25L of water
- 2 tsp of salt reduced vegetable stock powder
- 150g baby spinach
- Salt/Pepper to taste
- 250mL So Good Soy Milk
Optional to serve:
- Drizzle of garlic oil
- Crumbled feta
- Toasted nuts and seeds
- Crusty bread
Nutrition per serving
1950 kJ
energy kj
7 g
protein
4 g
saturated fat
7.5 g
dietary fibre
68 g
carbohydrate
4.3 g
sugars
204 mg
sodium
Method
- Prepare aromatic vegetables – thinly slice leek, dice onion and chop garlic.
- Prepare soup vegetables – roughly chop broccoli head and the stem into small 1cm
chunks. Cut zucchini into small cubes. Remove kernels from corn. Wash baby spinach ifrequired. - In a large pot, heat extra virgin olive oil on medium heat.
- Add sliced leek and diced onion. Cook gently for about 5 minutes until softened.
- Add chopped garlic and cook for a further 2 minutes.
- Add cumin and cook stirring for 30 seconds.
- Pour 1.25 litres of water into the pot.
- Add broccoli, zucchini, corn and stock powder.
- Bring to the boil and then simmer for 25 minutes with the lid on.
- Remove lid, add baby spinach and continue simmering for a further 5 minutes until
spinach is soft and wilted. - Remove from heat and allow to cool slightly.
- Blend soup until smooth with a stick blender.
- Stir through 250ml So Good Soy Milk and stir through for a creamy texture.
- Serve with a drizzle of olive oil, feta and crunchy nuts/seeds.
- 2 tbs of extra virgin olive oil
- 1 leek
- 1 onion
- 4 large cloves of garlic
- 2 tsp of ground cumin
- 1 head of broccoli
- 1 zucchini
- 1 ear of corn (or 1 cup frozen corn kernels)
- 1.25L of water
- 2 tsp of salt reduced vegetable stock powder
- 150g baby spinach
- Salt/Pepper to taste
- 250mL So Good Soy Milk
Optional to serve:
- Drizzle of garlic oil
- Crumbled feta
- Toasted nuts and seeds
- Crusty bread
Nutrition per serving
1950 kJ
energy kj
7 g
protein
4 g
saturated fat
7.5 g
dietary fibre
68 g
carbohydrate
4.3 g
sugars
204 mg
sodium
- Prepare aromatic vegetables – thinly slice leek, dice onion and chop garlic.
- Prepare soup vegetables – roughly chop broccoli head and the stem into small 1cm
chunks. Cut zucchini into small cubes. Remove kernels from corn. Wash baby spinach ifrequired. - In a large pot, heat extra virgin olive oil on medium heat.
- Add sliced leek and diced onion. Cook gently for about 5 minutes until softened.
- Add chopped garlic and cook for a further 2 minutes.
- Add cumin and cook stirring for 30 seconds.
- Pour 1.25 litres of water into the pot.
- Add broccoli, zucchini, corn and stock powder.
- Bring to the boil and then simmer for 25 minutes with the lid on.
- Remove lid, add baby spinach and continue simmering for a further 5 minutes until
spinach is soft and wilted. - Remove from heat and allow to cool slightly.
- Blend soup until smooth with a stick blender.
- Stir through 250ml So Good Soy Milk and stir through for a creamy texture.
- Serve with a drizzle of olive oil, feta and crunchy nuts/seeds.