I can’t remember the last time I wrote one of these posts – It’s not because I’m not meal prepping, I’ve just gotten into a rut with my lunches and keep having the same thing over and over again. I can’t remember the last time I didn’t have my Thai Prawn Noodle Salad.
With the weather getting bitterly cold I’m ditching the salads and saying hello to a Brown Rice and Prawn Jambalaya, and this Green Soup with Feta and Pumpkin Seed Croutons. Both are from Jo Pratt’s Cookbook, In The Mood For Healthy Food. It’s like my bible, if you haven’t got a copy, I’d seriously suggest going out and buying it.
The Green Soup is a perfect winter recipe and it’s relativity light. It uses Sumac (a herb I’ve only heard of recently) and adds a spicy flavour to the Croutons. This Soup is packed with green vegetable goodness and the Croutons are a necessity – salty, crunchy and moreish.
This recipe make’s around three portions, and if I’m having a cardio day I’ll have it with a slice of rye bread.
- 2 tbsp olive oil
- 1 onion
- 1 fennel bulb
- 2 garlic cloves
- 2 leeks
- 1 medium courgette
- 1 cup kale
- 1 cup peas
- 3 cups vegetable stock
- 1 large handful of mint
And for the Croutons…
- 100g feta cheese
- 50g pumpkin seeds
- 1 tbsp olive oil
- 1 tsp sumac
Prep Time: 25 minutes
Preheat the oven to 200c. Line a baking tray with non-stick grease proof paper and sprinkle the feta, pumpkin seeds, olive oil and sumac.
Pop the croutons in the oven for 10 minutes, or until the feta is just starting to turn golden in places. Remove from the oven and leave to one side to cool.
Meanwhile, make the soup. Heat the olive oil in a pan and and the onions, fennel and garlic and gently cook for about 5 minutes until softened.
Stir in the leeks, courgette, kale, peas. Cook for a further 10 minutes.
Then add the stock and mint and gently simmer.
Remove the pan from the heat and using a hand-held blender, blitz the soup until smooth. Season with salt and pepper and serve the the feta and pumpkin seed croutons.