Cheesy Green Soup

Whether you eat a diet that’s low carb, high carb, low fat, high protein, gluten free, dairy free or one where you have everything and anything there is one thing that everyone agrees on – we should eat more green stuff.

cheesy green soup
Cheesy Green Soup

In summer, whether you eat salads or juice your veggies, getting enough of them seems to be easier. At this time of year I turn to soup for my intake, it not only makes a totally easy, quick and cheap meal, you can stock the freezer and have a handy work lunch ready to go with you in the mornings.

This soup tastes great on its own. However the addition of the cheese takes it to another level and makes a heartier, more filling meal. Just a heaped tablespoon of a nice mature cheddar cheese per serving gives great flavour without compromising the health benefits!

cheesy green soup
Cheesy Green Soup

You can use almost any green veg in this soup. I’ve made this with what I had available in the fridge and freezer but it would work very well with celery, courgette, kale, chard etc. It’s all about getting as many of those nutrient dense foods into one meal.

This recipe is inspired by the Cheesy Mish Mash Soup that I came across in Sarah Wilson’s book I Quit Sugar. It’s a great book with some really gorgeous recipes.

cheesy green soup

Ingredients for Cheesy Green Soup

1 Leek
1 Head of Broccoli
1.5 Cups of Peas
2 Cups Spinach
1.5 Litres of Stock
2 Tablespoons of Oil

Grated Mature Cheddar Cheese to serve.

Method

I used coconut oil in this recipe though you can use any other you have handy. Butter is also a great base for a soup. Heat the oil to a medium heat in a large saucepan. Slice the leeks and sautee them in the oil until they are softened. Pour in the stock and add the broccoli.

Bring to the boil and simmer until the broccoli has softened enough that it can be blended. Add the spinach and peas at this point they need only 2-3 minutes to heat through. Season with salt and pepper.

Use a handheld blender and blitz the soup until smooth. Serve piping hot with a big spoon of grated cheddar cheese.


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