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Cheesy Green Mish-Mash Soup

Photo by: Martyna, from Wholesome Cook Blog
  • 6 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Photo by: Martyna, from Wholesome Cook Blog

This green nutritious soup is a quick and easy meal that can be prepared during the week for the whole family to guzzle down. It can also be placed in the freezer for go to meals at any time.  

Servings: 6
Preparation: 10 mins
Cooking: 30 mins

Tags: , , , , , , , , , , , , ,

Ingredients

  • 3 tablespoons coconut oil, butter or ghee.
  • 1 onion, diced.
  • 2 cloves garlic, crushed.
  • 6 cups green vegetables (zucchini, broccoli, celery - whatever you have).
  • 1 l Basic Chicken Bone Stock.
  • 1 cup rocket.
  • 1 cup roughly chopped flat-leaf parsley.
  • pinch salt.
  • juice of 1 lemon.
  • 1/2 cup crumbled sharp cheddar.
  • 2 cheesy biscuits (defrosted).

Directions

1. Sauté the onion and garlic in a large saucepan with the coconut oil.

2. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10–15 minutes.

3. Stir in the rocket, herbs and salt. Turn off the heat and purée until smooth using a stick blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese.

4. Place one serve in a bowl and one in a container for lunch tomorrow.

5. Serve hot, with a side of Cheesy Biscuits.

6. Divide remaining soup into four portions and put in the freezer.

Variation: Instead of the cheese, serve our green soup with a dollop of yoghurt or sour cream and a drizzle of olive oil.

If you’re using a soup blender, chop all the raw vegetables into small cubes and omit the oil. Blend all the ingredients except the lemon juice and cheese as per instructions. Stir in the lemon juice and cheese to serve.


Note

VEGAN OPTION: Omit the cheese. Try sprinkling with some olive oil and nutritional yeast flakes instead. Serve with a slice or two of toast, if desired.

This green nutritious soup is a quick and easy meal that can be prepared during the week for the whole family to guzzle down. It can also be placed in the freezer for go to meals at any time.

Ingredients

  • 3 tablespoons coconut oil, butter or ghee.
  • 1 onion, diced.
  • 2 cloves garlic, crushed.
  • 6 cups green vegetables (zucchini, broccoli, celery - whatever you have).
  • 1 l Basic Chicken Bone Stock.
  • 1 cup rocket.
  • 1 cup roughly chopped flat-leaf parsley.
  • pinch salt.
  • juice of 1 lemon.
  • 1/2 cup crumbled sharp cheddar.
  • 2 cheesy biscuits (defrosted).

Directions

1. Sauté the onion and garlic in a large saucepan with the coconut oil.

2. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10–15 minutes.

3. Stir in the rocket, herbs and salt. Turn off the heat and purée until smooth using a stick blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese.

4. Place one serve in a bowl and one in a container for lunch tomorrow.

5. Serve hot, with a side of Cheesy Biscuits.

6. Divide remaining soup into four portions and put in the freezer.

Variation: Instead of the cheese, serve our green soup with a dollop of yoghurt or sour cream and a drizzle of olive oil.

If you’re using a soup blender, chop all the raw vegetables into small cubes and omit the oil. Blend all the ingredients except the lemon juice and cheese as per instructions. Stir in the lemon juice and cheese to serve.
Note

VEGAN OPTION: Omit the cheese. Try sprinkling with some olive oil and nutritional yeast flakes instead. Serve with a slice or two of toast, if desired.