This bright green soup was the product of a busy Sunday and a fridge full of odds and ends that needed to be used up. I really think the best meals are those put together on a whim. No preparation, no thinking, just following your heart and cooking!
All you need to serve is some good bread, real butter (or some rilletes, as I did) and a chilled Chardonnay. Some melon for dessert would be nice, too.
Green Soup
Serves 3-4
- 2 tbsps olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 450g broccoli florets
- 200g peas
- 150 g spinach, chopped
- 800ml vegetable stock
- 1 tbsp grainy mustard
- 1/2 large courgette, sliced into half circle
- 100ml cream
Heat the oil in a soup pan and gently sweat the onion for 2-3 minutes. Add the garlic and cook for another minute or so. Stir in the broccoli, peas and spinach. Add the stock and mustard, stir well and bring to the boil. Reduce the heat, cover and cook for 6 minutes. Add the courgette and cook for an additional 4 minutes. Take the pan off the heat, add the cream and blitz with a hand-held blender. Do not blitz to finely. It’s nice to have a little ‘bite’. Taste and add salt and pepper if necessary. You may want to serve with an extra drizzle of cream and olive oil and some freshly ground pepper.