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Greens Soup with Parmesan Crisp

Greens Soup with Parmesan Crisp

A comforting bowl of vibrant greens, topped with a crisp parmesan finish

Cooking Time 30 - 40 minutes
Skill Level Medium
Serves 4 bowls

Ingredients

THE SOUP 

2 tbsp butter 

1 courgette 

1 leek 

Handful of spinach 

1/2 head broccoli 

1/4 cup Mornflake Beta3 Oat bran 

1 vegetable stock cube 

600ml hot water 

Salt and pepper 

THE PARMESAN CRISP 

Parmesan, finely grated

Sesame seeds 

Method

  • Melt your butter in a medium-large saucepan. 
  • Chop all your vegetables, adding your leek to the pan on medium-low heat. 
  • Allow the leek to cook for around 5 minutes, stirring occasionally, then add the rest of the vegetables and fry for around 10 minutes. 
  • Once all your vegetables are par-cooked, add your stock to your hot water, allowing to dissolve, then pour over your vegetables, adding your oat bran to the pan. 
  • Season your soup then leave to simmer for around 10 minutes. 
  • When ready to serve, add your soup to a blender or blend with a hand blender until smooth. 
  • Preheat your oven to 190°C. 
  • For the parmesan crisp, grate a circle of parmesan over a lined baking tray, making sure the circumference is larger than that of your serving bowl, so the crisp sits on top.
  • Sprinkle with sesame seeds then bake for around 8-10 minutes, or until the parmesan has melted and turned golden brown. Allow to cool for around 5 minutes so it crisps up. Repeat with several trays if making multiple crisps. 
  • Pour your soup into bowls then top the bowls with your parmesan crisps and crack into them with a spoon.