Super Greens Soup

A blended greens soup can sometimes fall a bit flat and taste virtuous in the wrong way - a bit insipid - the sort of thing you eat because you should rather than because you want to. Woodland Magic CRUMS adds an indulgence to this lovely soup, making it feel like a real treat and it brings a savoury, earthy depth to a vibrant, nutrtion packed dish.

Vegan, gluten free and rich enough for a dinner party starter.

A perfect example of what CRUMS nut and seed sprinkles are for - adding the Chef's Kiss to a simple dish. These superfood sprinkles do real work in a bowl of soup.

Check out the other flavours in our range of savoury sprinkles.

Serves 4-6 · Pairs with Woodland Magic, Smoky Almond & Cashew Parmysan CRUMS

Ingredients

• 1 leek, finely sliced

• 1 onion, diced

• 2 handfuls of kale (around 50g)

• 1 small broccoli head cut into small chunks - include the stem for added goodness!

• 1 courgette, sliced

• 2 handfuls of spinach leaves (around 100g)

• Generous handful (or a 30g pack) fresh parsley

• 35g Woodland Magic CRUMS + extra for sprinkling

• 2 pints vegetable stock

• Extra virgin olive oil

• Sea salt

• Freshly ground black pepper

Method

1. 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 around 10 mins until translucent and soft.

2. Add kale, broccoli & courgette. Stir well and cook on a low heat for 10 mins with lid on.

3. 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.

4. Add fresh parsley, black pepper & Woodland Magic CRUMS. Stir thoroughly and cool a little before blending.

5. Taste and season with sea salt if necessary. Serve with a drizzle of olive oil and a sprinkle of Woodland Magic CRUMS. Smoky Almond or Cashew Parmysan CRUMS, lemon oil, chilli flakes and Greek yoghurt/creme fraiche are also delicious garnish options!