MMCC Winter Recipes: Green Soup

A Break from the Cake
winter green healthy vegetable soup

Winter is coming and we need soup.

Join us on Tuesday 8 June at 10 am AEST (UTC+10) for our next Weeknight Workout: Soup’s On session.

We LOVE this green soup (thanks Lauren for the inspo) for flavour, ease and it’s a great antidote to all those cheesecakes we’ve been testing.

And if you’re on insta, here’s a super quick Green Soup Reels video.

 

 

 

winter green healthy vegetable soup
MMCC Winter Recipes: Green Soup
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Print Recipe
To serve, add brown rice, fresh baby spinach leaves and a dollop of yoghurt for a delicious + totally healthy soup.
Servings Prep Time
8 serves 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 serves 10 minutes
Cook Time
50 minutes
winter green healthy vegetable soup
MMCC Winter Recipes: Green Soup
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Print Recipe
To serve, add brown rice, fresh baby spinach leaves and a dollop of yoghurt for a delicious + totally healthy soup.
Servings Prep Time
8 serves 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 serves 10 minutes
Cook Time
50 minutes
Ingredients
Servings: serves
Units:
Instructions
  1. In a medium saucepan, heat the oil.
  2. Add leek and cook for about 15 minutes or until soft and brown around the edges.
  3. Add the rest of the ingredients and bring to the boil.
  4. Simmer over medium heat until soft, around 30 mins.
  5. Add the spinach leaves and cook for a minute or two until wilted.
  6. Allow to cool a little and then purée. Season to taste.

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Now for Something Sweet

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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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