BROCCOLI & SPINACH SOUP
Servings: 6
Ingredients
2 large onions, roughly diced
2 cloves garlic, roughly chopped
NOMU Extra Virgin Olive Oil, for frying
300g broccoli florets
800ml prepared NOMU Vegetable Stock
60ml white rice
250ml double-thick cream
400g baby spinach leaves
Juice of 1 lemon
½ tsp NOMU Ground Nutmeg
NOMU Sea Salt and NOMU Black Pepper
Canola oil, for frying
Half a mini baguette, roughly torn
Directions
Heat a glug of Olive Oil in a large casserole dish over medium heat. Sweat the onion and garlic until soft and translucent.
Turn the heat to high, add the broccoli florets and fry until lightly golden brown. Deglaze with the vegetable stock. Add the rice, cover with a lid and cook for 10 minutes.
Add the cream and bring the mixture up to a boil. Add the spinach and remove from the heat. Transfer the mixture to a jug blender and whizz until smooth and velvety. Stir in the lemon juice and nutmeg, and season well with Sea Salt and Black Pepper.
Heat the canola oil and fry the torn baguette pieces until golden brown. Remove from the oil and drain on paper towel. Season well with salt.
Serve the toasted baguette alongside the warm soup.
Ingredients
2 large onions, roughly diced
2 cloves garlic, roughly chopped
NOMU Extra Virgin Olive Oil, for frying
300g broccoli florets
800ml prepared NOMU Vegetable Stock
60ml white rice
250ml double-thick cream
400g baby spinach leaves
Juice of 1 lemon
½ tsp NOMU Ground Nutmeg
NOMU Sea Salt and NOMU Black Pepper
Canola oil, for frying
Half a mini baguette, roughly torn
Directions
Heat a glug of Olive Oil in a large casserole dish over medium heat. Sweat the onion and garlic until soft and translucent.
Turn the heat to high, add the broccoli florets and fry until lightly golden brown. Deglaze with the vegetable stock. Add the rice, cover with a lid and cook for 10 minutes.
Add the cream and bring the mixture up to a boil. Add the spinach and remove from the heat. Transfer the mixture to a jug blender and whizz until smooth and velvety. Stir in the lemon juice and nutmeg, and season well with Sea Salt and Black Pepper.
Heat the canola oil and fry the torn baguette pieces until golden brown. Remove from the oil and drain on paper towel. Season well with salt.
Serve the toasted baguette alongside the warm soup.
Ingredients
2 large onions, roughly diced
2 cloves garlic, roughly chopped
NOMU Extra Virgin Olive Oil, for frying
300g broccoli florets
800ml prepared NOMU Vegetable Stock
60ml white rice
250ml double-thick cream
400g baby spinach leaves
Juice of 1 lemon
½ tsp NOMU Ground Nutmeg
NOMU Sea Salt and NOMU Black Pepper
Canola oil, for frying
Half a mini baguette, roughly torn
Directions
Heat a glug of Olive Oil in a large casserole dish over medium heat. Sweat the onion and garlic until soft and translucent.
Turn the heat to high, add the broccoli florets and fry until lightly golden brown. Deglaze with the vegetable stock. Add the rice, cover with a lid and cook for 10 minutes.
Add the cream and bring the mixture up to a boil. Add the spinach and remove from the heat. Transfer the mixture to a jug blender and whizz until smooth and velvety. Stir in the lemon juice and nutmeg, and season well with Sea Salt and Black Pepper.
Heat the canola oil and fry the torn baguette pieces until golden brown. Remove from the oil and drain on paper towel. Season well with salt.
Serve the toasted baguette alongside the warm soup.
Ingredients
2 large onions, roughly diced
2 cloves garlic, roughly chopped
NOMU Extra Virgin Olive Oil, for frying
300g broccoli florets
800ml prepared NOMU Vegetable Stock
60ml white rice
250ml double-thick cream
400g baby spinach leaves
Juice of 1 lemon
½ tsp NOMU Ground Nutmeg
NOMU Sea Salt and NOMU Black Pepper
Canola oil, for frying
Half a mini baguette, roughly torn
Directions
Heat a glug of Olive Oil in a large casserole dish over medium heat. Sweat the onion and garlic until soft and translucent.
Turn the heat to high, add the broccoli florets and fry until lightly golden brown. Deglaze with the vegetable stock. Add the rice, cover with a lid and cook for 10 minutes.
Add the cream and bring the mixture up to a boil. Add the spinach and remove from the heat. Transfer the mixture to a jug blender and whizz until smooth and velvety. Stir in the lemon juice and nutmeg, and season well with Sea Salt and Black Pepper.
Heat the canola oil and fry the torn baguette pieces until golden brown. Remove from the oil and drain on paper towel. Season well with salt.
Serve the toasted baguette alongside the warm soup.
