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Greeny veggie soup
Prep time
 5 '
Total time
 25 '
4
Ingredients
2 tbsp
olive oil
2
leeks
, white and light green parts, thinly sliced
3
cloves garlic
, crushed
2
heads
broccoli
, trimmed to small florets
2 medium
courgettes
, cut into half moons
100 g
spinach
, roughly chopped
100 g
watercress
, roughly chopped
small handful fresh
basil
salt and black pepper
5 tbsp
Philadelphia Light with Garlic & Herbs
3
cups
water
bread
, to serve (optional)
Instructions
In a large stock pot heat the olive oil over medium high heat. Add the leeks and garlic and sauté for 3-4 minutes, before adding the broccoli and courgette. Add 3 cups of water and bring to a simmer. Lower the heat and cook for 5-10 minutes.
When the vegetables are tender throw in the watercress, spinach and basil and cook until just wilted. Season with salt and pepper. Take off the heat and when cooled slightly whiz in a blender for a minute or so, until the texture is consistent.
Add 3 tablespoons Philadelphia Garlic and Herbs and whiz again until incorporated. Return to the pan and check for seasoning, as well as adding a little hot water if the soup is thicker than you would like.
Serve topped with the remaining Philadelphia Garlic & Herbs, either dolloped on top of the soup, or spread on bread, if serving.
Tips
Tip
Nutritional
Information
Typical values
Per Serving
Energy
1026.0 kj
Energy
245.0 kcal
Fat
15.0 g
Carb
11.0 g
Protein
14.0 g
Saturated fat
5.6 g
Salt
3.3 g
Dietary fibre
8.6 g
Sugars
8.0 g
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