Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Greens & Beans Soup with Cheesy Sourdough Croutons
This gloriously green soup by Emily on Toast is packed with leeks, broccoli and spinach with white beans to add creaminess, protein and fibre. Deliciously healthy and wholesome, it’s served with cheesy sourdough croutons for extra crunch.
You can batch cook the soup in advance and store in portions for a quick and easy gut-friendly lunch. It really is the perfect nourishing boost for the colder months.
Ingredients
Serves 4:
Mellow Yellow cold pressed rapeseed oil
1 large leek, or 2 small, sliced
3-4 garlic cloves, finely chopped
1 head broccoli, cut into florets (use the stalk too)
150g spinach
1 tin cannellini beans (or butter beans)
1.2l vegetable stock
1 lemon
For the croutons:
200g sourdough bread, torn into chunks
Cold pressed rapeseed oil
30g cheddar, grated
Salt and pepper
Method
Preheat oven to 190C (or you can cook the croutons in an air fryer – no need to preheat if so).
Add a couple of tablespoons of oil to a large, deep pan. Add the leeks and cook gently for 5-10 minutes, stirring regularly. Add the garlic and cook for a further minute or two.
Add the broccoli, spinach, beans (and their liquid) and stock. Bring to a simmer and leave to cook for about 10 minutes.
Add the chunks of bread to a roasting tin and drizzle over a couple of tablespoons of cold pressed rapeseed oil. Add the cheese, season with salt & pepper and mix well with your hands. Transfer to the oven and cook for 5 minutes. Toss the breadcrumbs and return to the oven for a further 5 minutes.
Meanwhile, blend the soup using a stick blender until completely smooth. Squeeze in the lemon juice. Taste and adjust salt and pepper as needed.
Serve the soup topped with the croutons.
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