Ingredients
- 2 tbs of extra virgin olive oil
- 1 leek
- 1 onion
- 4 large cloves of garlic
- 2 tsp of ground cumin
- 1 head of broccoli
- 1 zucchini
- 1 ear of corn (or 1 cup frozen corn kernels)
- 1.25L of water
- 2 tsp of salt reduced vegetable stock powder
- 150g baby spinach
- Salt/Pepper to taste
- 250mL So Good Soy Milk
- Drizzle of garlic oil
- Crumbled feta
- Toasted nuts and seeds
- Crusty bread
Method
Step 1
Prepare aromatic vegetables – thinly slice leek, dice onion and chop garlic.
Step 2
Prepare soup vegetables – roughly chop broccoli head and the stem into small 1cm
chunks. Cut zucchini into small cubes. Remove kernels from corn. Wash baby spinach ifrequired.Step 3
In a large pot, heat extra virgin olive oil on medium heat.
Step 4
Add sliced leek and diced onion. Cook gently for about 5 minutes until softened.
Step 5
Add chopped garlic and cook for a further 2 minutes.
Step 6
Add cumin and cook stirring for 30 seconds.
Step 7
Pour 1.25 litres of water into the pot.
Step 8
Add broccoli, zucchini, corn and stock powder.
Step 9
Bring to the boil and then simmer for 25 minutes with the lid on.
Step 10
Remove lid, add baby spinach and continue simmering for a further 5 minutes until
spinach is soft and wilted.Step 11
Remove from heat and allow to cool slightly.
Step 12
Blend soup until smooth with a stick blender.
Step 13
Stir through 250ml So Good Soy Milk and stir through for a creamy texture.
Step 14
Serve with a drizzle of olive oil, feta and crunchy nuts/seeds.