This green soup with goat’s cheese took about 15 minutes to make, and used up quite a few leftover green vegetables. Heading into week 5 of lockdown, my enthusiasm for preparing every single meal (and washing up) is waning. So, this meal appeals. I threw in the ends of celery and their leaves, the remnants of a bunch of mint, including the stems, and some wilted spinach leaves. My kids aren’t fans of zucchini, so this is a good soup to hide them. I think you could throw other vegetables in, too, such as leek or spring onions, broccoli or cauliflower (I know, it’s white, not green). The addition of marinated crumbled goat’s cheese is delicious together with a little drizzle of olive oil.
How are you faring with lockdown cooking? Hopefully, there’s someone else in your house who likes to cook! Here’s another easy soup recipe: https://atamandastable.com.au/celeriac-and-leek-soup/
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Green Soup with Goat's Cheese
- 1 brown onion, peeled and chopped
- 2 sticks of celery, with leaves, washed and chopped
- 1 zucchini, washed and chopped
- 2 handfuls baby spinach, washed
- 1 cup frozen peas
- 1/2 bunch mint, washed, stems and leaves
- 3 tbsp olive oil
- 1.5 L chicken or vegetable stock
- 4 tbsp goat's cheese subsitute with feta, yoghurt or sour cream
- flaked sea salt and black pepper
- Heat the olive oil in a large saucepan, add onion, celery and a pinch of salt. Cook for about 5 minutes until soft.
- Add stock and bring to the boil. Turn down to a simmer, then add the frozen peas and chopped zucchini. Cook for 3 minutes, then remove form the heat.
- Stir in the spinach and mint. Leave to cool for about 10 minutes, then puree with a hand-held blender.
- Season to taste, then reheat. Just before serving, stir in a little goat's cheese.