Super green soup with buttermilk and thyme
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 spinach 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, spinach, peas, onion, buttermilk (cream, cultures), quinoa flakes, parmesan cheese (milk, salt, cultures, non-animal rennet), olive oil, garlic, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, dehydrated vegetables (onion, celery, garlic and spinach), natural flavours, disodium guanylate and inosinate, canola oil, chilli), parsley, salt, lemon zest, thyme
Serve with a swirl of yoghurt or creme fraiche, fresh herbs and toasted sourdough croutons or just a hunk of crusty bread.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully before reheating gently in a saucepan or microwave, stirring occasionally, till piping hot.
Serve with warm crusty sourdough.