Greens Soup with Parmesan Crisp

Name: Greens Soup with Parmesan Crisp
Yield: 4 bowls
Cuisine: Oats

A comforting bowl of vibrant greens soup with a crisp parmesan topping, perfect for a light and nourishing meal.

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Cooking Time 30 - 40 minutes

Skill Level Medium

Serves 4 bowls

THE SOUP

2 tbsp butter

1 courgette

1 leek

Handful of spinach

1/2 head broccoli

1 vegetable stock cube

600ml hot water

Salt and pepper

THE PARMESAN CRISP

Parmesan, finely grated

Sesame seeds

Beta³ Oat Bran

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.

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