SUPER GREENS SOUP with Woodland Magic CRUM
(gluten free, vegan)
INGREDIENTS
1 leek finely sliced
1 onion, diced
2 handfulls of kale (around 50g)
1 small broccoli head cut into small chunks - include the stem for added goodness!
1 courgette, sliced
2 handfulls of spinach leaves (around 100g)
Generous handful (or a 30g pack) fresh parsley
35g Woodland Magic CRUM + extra for sprinkling
2 pints vegetable stock
Extra virgin olive oil
Sea salt
Freshly ground black pepper
METHOD
Heat a generous glug of olive oil in a large sauce pan and add the chopped leeks and onion. Fry on a low heat for around10 mins until translucent and soft.
Add kale, broccoli & courgette. Stir well and cook on a low heat for 10 mins with lid on.
Add hot stock and spinach and simmer for around 15 mins with the lid on, until the firmest veg - broccoli stems and any woody bits of kale stalk are tender.
Add fresh parsley, black pepper & Woodland Magic CRUM.
Stir thoroughly and cool a little before blending.
Taste and season with sea salt if necessary.
Serve with a drizzle of olive oil and a sprinkle of Woodland Magic.
Smoky Almond or Umami Cashew CRUM, Lemon oil, chilli flakes and Greek yoghurt/ creme fraiche are also delicious garnish options!