Green Soup with Croutons

  • Nourishing Mains
  • BY MELROSE RESIDENT WHOLEFOODS COOK, DANI VENN
  • Gluten Free
  • Dairy Free
  • Vegan
  • Kosher
  • Keto Diet Friendly
Green Soup with Croutons
  • Prep time:

    15 minutes

  • Cooking time:

    30 minutes

  • Servings:

    6

  • Ingredients:
    • 3 tablespoons Melrose Organic Full Flavoured Coconut Oil
    • 1 brown onion, finely diced
    • 3 garlic cloves, diced
    • 3cm piece of ginger, peeled and diced
    • 2 litres vegetable or free-range chicken stock
    • 800g broccoli, chopped including stalks
    • 2 cups frozen peas
    • 1 bunch coriander stalks, washed and diced
    • 2 large handfuls of baby spinach
    • 2 tablespoons Melrose Organic Essential Greens Powder
    • ½ cup coconut cream or milk
    • Salt flakes and cracked pepper, to season

    To make Garlic Almond Croutons:

  • Method:

    Place a large soup pot over medium-low heat, add 2 tablespoons Melrose Organic Full Flavoured Coconut Oil, when hot add onions and sauté for five minutes then add garlic and ginger another tablespoon ofMelrose Organic Full Flavoured Coconut Oil and sauté for another five minutes, until softened and aromatic.

    Add stock and bring to simmering point then add broccoli, peas and coriander stalk, bring back to a simmer and cook for 10 minutes, add spinach then cook for a further minute until soft. Remove from heat and allow to cool slightly. 

    Place soup in a blender and blend until smooth, this might take two batches. Alternatively use a handstick blender with soup puree attachment and blend till smooth. Season with salt flakes and add Melrose Organic Essential Greens Powder and whisk through.

    Serve warm and drizzle over coconut cream or milk before serving, add some cracked pepper too if you like. Option to serve with garlic almond croutons (recipe below).

    To make Garlic Almond Croutons:

    Preheat fan-forced oven to 160 degrees.

    Mix together almond meal, Melrose Organic Full Flavoured Coconut Oil, baking powder, salt, garlic powder and eggs in a bowl and stir to combine until smooth.

    Pour mixture into a microwaveable safe container, preferably something like a large lunch box in a rectangle or square shape. Microwave for 3 minutes.

    Carefully remove puffed crouton onto a lined baking tray. Place in oven and bake for 10 – 15 minutes until lightly golden, remove from oven, slice into crouton sized pieces, spread out a little on a baking tray then place back in the oven for 5 minutes until golden. Season with a little salt and allow to cool and crisp up before serving. Store in an airtight container.

     

  • Tips:

    Use the stalks of the coriander only in this recipe, keep the leaves for a salad or a different recipe. You could also use parsley stalks.

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