This week's recipe is a Rocket, Spinach & Parmesan Soup, perfect for all those bread baking fiends out there with your sourdough starters, in need of something to dip your chunky loaves into. In lieu of green fields this springtime, we present a very green soup full of goodness!
Created by Kitchen Supervisor Phil
INGREDIENTS
Serves 4 // Takes 35 Minutes
100g Rocket
100g Spinach
1/2 Large White Onion
3 Garlic Cloves
1 Medium Potato
2 Vegetable Stock Cubes
1 tbsp Dried Basil
1 tbsp of Parmesan, grated
4 Litres of Water
Splash of Olive Oil
Optional Extras
Cream/ Crème Fraîche
METHOD
1. Finely chop the garlic, onion and potato. Add a splash of oil to a large pan and sauté the vegetables for 5 minutes.
2. Add the water and vegetable stock cubes and bring to the boil. Once boiling, add the rocket and spinach. Reduce the heat and let the veg wilt.
3. Add the basil and parmesan. Blend the mixture together until smooth.
4. Season the soup to taste. Leave to simmer on a medium heat for 15 minutes.
5. Serve with an optional drizzle of cream or a dollop of crème fraîche on top and add a sprinkle of cracked black pepper.