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.
Serve with a swirl of yoghurt or creme fraiche, fresh herbs and toasted sourdough croutons or just a hunk of crusty bread.
Defrost then reheat gently in a saucepan or microwave, stirring occasionally, until piping hot.
Freezing/defrost information: defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.