A vibrant and healthy lime green soup bursting with flavour and crunch. Recipe created by executive chef Andrew Mirosch of Sirromet Winery, Brisbane.
Recipe courtesy of Perfection Fresh
Prepare vegetables and nuts.
Set aside 1/2 cup chopped broccoflower and 1/2 cup sliced witlof.
Bring stock to the boil and add remaining broccoflower and witlof. Simmer for 30 minutes until very soft. Transfer to a blender, purée until smooth and season to taste.
For salsa verde, heat oil in a frypan and add garlic, parsley and reserved broccoflower and witlof. Fry gently until soft. Add macadamias and stand to cool. Stir through lime zest and season to taste.
Serve soup topped with salsa verde and drizzled with oil.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 50 mins |
| Ready in: | 65 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 491 kj |
| Calories | 117 kcal |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 4 g |
| Total Protein | 2 g |
| Fibre | 5 g |
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