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October 15, 2015

Green Spring Soup with Feta and Chaloner Sundried Tomato Tapenade

Green Spring Soup

Green Spring Soup with Feta and Chaloner Sundried Tomato Tapenade

Ingredients

-2 tablespoons Chaloner olive oil

-4 medium sized leeks, finely sliced

-2 garlic cloves, finely sliced

-6 baby marrows, cut into chunks

-300g fresh peas (you can also use frozen peas if fresh are not available)

-1 head of broccoli, chopped into small florets

-1 head of cauliflower, chopped into small florets

-Salt and pepper to taste

-2 rounds of feta, crumbled

-1 tablespoon Chaloner sundried tomato tapenade per serving bowl

Green Spring Soup with Feta and Chaloner Sundried Tomato Tapenade

Green Spring Soup with Feta and Chaloner Sundried Tomato Tapenade – Ingredients 

Method

  1. In a large pot, heat the olive oil over medium heat. Add the leeks and garlic and cook, stirring for about 4 to 5 minutes until the leeks are soft and translucent.
  2. Add the baby marrows, peas, broccoli and cauliflower and stir to combine. Add salt and pepper to taste.
  3. Turn the heat to high and add enough water to cover the vegetables. Bring to the boil and then lower the heat to medium. Simmer for 30 minutes.
  4. After 30 minutes puree the soup – you can make it as chunky or smooth as you like.
  5. Spoon it in to each serving bowl, top with feta and Chaloner sundried tomato tapenade.

 

Green Spring Soup

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