Recipe: Spring Green Soup
Struggling with ideas for leftover veg from the Sunday roast?
This spring green soup combines them with some potatoes to make a filling soup... and if that wasn't enough, we're going to make some really easy cheese and ham soldiers to dunk in it!
- 2 potatoes
- 1 knob butter
- 1 leftover stock and vegetables from the pork belly dish
- 1 bunch spring greens
- 6 slices stale bread
- 1 drizzle olive oil
- 2 slices chopped ham/bacon
- 1 chunk cheddar cheese, grated
- 1 drizzle double cream to serve
Preheat The Oven
Preheat oven to 180°C.
Prepare The Potatoes
Peel and dice the potatoes.
Fry the potatoes in a pan with the butter for a minute.
Cook The Potatoes
Pour the stock and vegetables leftover from the pork belly dish into the pan and
Simmer for 20 minutes until the potatoes are cooked through.
If you don't have the stock and veg leftover from the Pork Belly dish then fry off 1 onion, 1 carrot, 1 parsnip and 1 stick of celery for 5 minutes before adding 1 litre of water and simmer for 15 minutes.
Prepare The Bread
Cut the bread into slices, drizzle with oil and bake on a tray for a few minutes to crisp up.
Add The Spring Greens
Shred the spring greens and add a third of it to the soup once the potatoes are cooked.
Simmer for 2 minutes and blitz in a blender until smooth then return to the pan.
Add Remaining Greens
Add the remaining spring greens and stir through to cook through.
Sprinkle the crispy bread with ham and cheese and put back into the oven for a couple of minutes to melt the cheese.
Serve the hot soup with croutons on the side and a swirl of cream.
Hungry for more? Try one of these!