Green Soup with Goat's Cheese
A quick and easy vegetable soup with creamy goat's cheese
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
The soup will keep in the fridge for 3 days. It is suitable to freeze. In this case, add the goat's cheese just before serving.