Souper soup | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 4 People |
This recipe is cooked in a 900 watt microwave oven Serves 4 (each serving is 500ml) Recipe Supplied by: Jennipher Marshall-Jenkinson The nutrients in this delicious, thick and filling soup just jump The soup is best made in a microwave oven as more nutrients will be preserved than if cooked conventionally. 2 large potatoes, peeled and cut into 1cm chunks 2 large onions, peeled and finely chopped 25g butter 2 x 75g packs watercress 1 x 100g pack green salad leaves; e.g. rocket, lettuce 1kg broccoli, washed and cut into tiny florets 1 litre chicken stock (may be made with stock cubes and boiling water) 1 tsp grated nutmeg (to taste) pinch salt (omit if using stock cubes) or to taste after cooking 50g Gruyere cheese, grated, or 1 tbsp toasted sesame seeds for garnish (though cheese will provide more calcium)
Place the chopped potato, onion and butter into a large microwave-proof cooking bowl, stir well together, cover dish with a well-fitting lid, and cook on high power for 2–3 minutes until the vegetables are soft and the butter absorbed. Stir in the watercress, salad leaves and broccoli. Re-cover the cooking dish and continue cooking for a further 5 minutes, until the leaves soften. Pour in the chicken stock and season to taste. Return the dish to the oven and continue to cook on high power for 15 minutes, until the soup comes to the boil and all the vegetables are thoroughly cooked through. Remove the dish from the oven and blend the soup. Serve immediately, topped with a |
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