Supergreen Soup with Green Walnut Pesto

Super–green Soup Ingredients, serves 3-4 30ml olive oil 1 white onion or 3 shallots, finely diced 1 head of broccoli (around 300g) cut into florets 150g frozen peas 700ml vegetable or chicken stock 1 bag of washed, organic baby spinach 1 handful of basil leaves Method Heat the oil in a pan and gently sauté […]

Written By Dominique Ludwig

On 14/09/2020

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Supergreen Soup

Ingredients, serves 3-4

30ml olive oil

1 white onion or 3 shallots, finely diced

1 head of broccoli (around 300g) cut into florets

150g frozen peas

700ml vegetable or chicken stock

1 bag of washed, organic baby spinach

1 handful of basil leaves

Method

  1. Heat the oil in a pan and gently sauté the onions in the olive oil for 2 minutes. Add the garlic and cook for a further 2 minutes or until onions are soft and tender.
  2. Add the broccoli and stock to the pan. Bring to the boil and simmer for around 4 minutes until the broccoli is just tender. Try not to overcook the soup at this stage or it will lose its vibrant green colour.
  3. Add the peas and cook for a further minute to allow them to just defrost.
  4. Add the spinach and basil. As soon as it starts to wilt take the pan off the heat.
  5. Blend using a stick blender or transfer to a food processor and blend until smooth.
  6. Garnish with some extra basil or a dash of pesto.

Rocket and Basil Pesto

You will need a food processor or blender for this recipe ⠀⠀⠀⠀⠀

Ingredients– makes 1jar

80g Parmesan cheese

2 cloves garlic, peeled

50g walnut halves

60g rocket and 40g fresh basil leaves

150ml Extra Virgin Olive Oil (EVOO)

½ tsp. Himalayan salt

Method

  1.  Grate the Parmesan cheese finely, or add the roughly chopped Parmesan cheese to a food processor/ bullet and process on high speed for 30-60 seconds.
  2.  Add the grated Parmesan cheese (if it is not already in the food processor) as well as the garlic, rocket, basil, walnuts, olive oil and salt.
  3.  Process on a medium- high speed (around speed 4-6) for 1 minute.
  4.  Stir and use a spatula to push the mixture down again, then process again to combine.
  5.  Store in a glass jar in the fridge. Cover with a layer of olive oil to prevent discolouration.

 

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