A hearty, healthy soup that's packed full of antioxidant-rich winter greens. Recipe created by executive chef Andrew Mirosch of Sirromet Winery, Brisbane.
Recipe courtesy of Perfection Fresh
Heat 60ml oil in a saucepan and add onion and garlic. Cook until onion is tender but not browned. Add all vegetables and cook for a further 2-3 minutes until wilted. Add stock and simmer for 30 minutes. Transfer to a blender and purée until smooth. Season with salt and pepper to taste.
Serve soup sprinkled with pistachio nuts and drizzled with remaining oil.
Makes 8 servings
| Prep Time: | 6 mins |
| Cooking Time: | 45 mins |
| Ready in: | 51 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1346 kj |
| Calories | 322 kcal |
| Fat | 23 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 14 g |
| Total Protein | 10 g |
| Fibre | 8 g |
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