Supergreen Soup

Ingredients 

1 onion, peeled and finely diced

2 celery stalks, trimmed and chopped

2 leeks, trimmed thinly sliced and washed (drain well)

100g frozen spinach

150g frozen peas

50g broccoli stalks, finely chopped

15ml Extra Virgin Olive Oil

15ml Original White Condiment

1ltr vegetable stock

Method

1. Heat the oil in a suitably sized saucepan and when hot add the celery, onion and broccoli stalks and sauté gently for a couple of minutes.
2. Add the leeks, vinegar and stock.
3. Bring to the boil and then simmer for 10 minutes.
4. Add the peas and simmer for a further 5 minutes.
5. Add the spinach and stir through then place into a food processor and blitz well.
6. Check and adjust the seasoning and consistency as required.
7. If you prefer a smooth soup, pass through a fine sieve into a clean saucepan.
8. Serve with some wild garlic and hazelnut pesto.

Wild Garlic, Citrus & Hazelnut Pesto Ingredients

100g wild garlic leaves, washed and stalks removed

30g hazelnuts, shelled, skinned and lightly roasted

40g Parmesan, finely grated

15ml Citrus Infused White Condiment

150ml Extra Virgin Olive Oil

Freshly milled black pepper

Method

1. Place the nuts and Parmesan into the food processor and roughly chop.
2. Add the garlic leaves and blitz well, scrape down the sides of the processor.
3. With the motor running trickle in the oil slowly to incorporate.
4. Add the vinegar and mix well, season to your taste with freshly milled pepper.