Greeny veggie soup

4

Prep time 5 min

Total time 25 min

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)

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The makings of the

Greeny veggie soup

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.

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Enjoy your

Greeny veggie soup

Nutritional Information

Typical values	Per recipe
Energy	4104.0 kj
Energy	980.0 kcal
Fat	60.0 g
Carb	44.0 g
Protein	56.0 g
Saturated fat	22.4 g
Salt	13.0 g
Dietary fibre	34.4 g
Sugars	32.0 g

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Greeny veggie soup

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Ingredients

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Nutritional Information

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