This soup started as an experiment in creating a super-healthy soup to give us a boost of winter greens, which has proved (judging by the demands for its return) spectacularly successful.

We cook broccoli, zucchini, peas and silverbeet in vegetable stock, then add quinoa flakes to thicken the soup lightly, before adding tangy buttermilk and lemon zest and blending the soup into a smooth, pale green, velvety puree.


Broccoli, zucchini, peas, spinach, onion, garlic, olive oil, thyme, quinoa flakes, vegetable stock (Massel), buttermilk, Parmesan, lemon zest, parsley, salt.

 

 

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 INDIVIDUALSMALL
ENERGY758.1kj2166.2kj
PROTEIN11.7g33.4g
FAT TOTAL7g20.1g
- SATURATED2.1g6.1g
CARBS13.1g37.3g
- SUGARS7g20g
SODIUM1315.7mg3759.3mg
Individual:
Serves one person
Small:
Serves two adults generously or three for lunch with bread

Serve with a swirl of yoghurt or creme fraiche, fresh herbs and toasted sourdough croutons or just a hunk of crusty bread.

Frozen product.  Once defrosted, reheat and consume within 48 hours.

Defrost fully. Reheat gently in a saucepan or microwave, stirring occasionally, until piping hot.