Green Glow Soup

Part of our recipe series, Glow, nourishing and comforting recipes. 30g of protein per serving and ready in 30 minutes. The super green one. Packs in 10 plant points. Get your glow on with our green glow soup, that's packing 10 plant points and bursting with greens. No soup is complete without a delicious topper and this one is next level - enter our Cheesy Chickpea Crouton. Chickpeas are combined with a selection of seeds and tahini, then transformed into a crunchy, moreish cheesy delight. Top the soup with the giant crouton, smash into it and enjoy. Please note, you'll need a blender for this recipe.

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Ingredients

broccoli 600 g (chopped)
garlic granules 2 tsp
spinach 180 g
vegetable stock cube 1
cottage cheese 100 g
chickpeas 800 g (drained)
mixed seeds 3 tbsp
tahini 2 tbsp
sesame seeds 2 tbsp
poppy seeds 1 tbsp
grated cheddar cheese 100 g (grated)

Method

Make the giant crouton

Air fryer - In a bowl mix together the drained chickpeas, mixed seeds, tahini, half the sesame seeds and half the poppy seeds. With a fork, crush some of the chickpeas as you mix to help bind it together. Spread it out on the air fryer crisper plate. Cook for 8 minutes at 200°C, then top with the grated cheddar and the rest of the sesame seeds and poppy seeds. Cook for another 6 minutes.
Oven - Preheat the oven to 200°C. In a bowl mix together the drained chickpeas, tahini, mixed seeds, half the sesame seeds and poppy seeds. With a fork, crush some of the chickpeas as you mix to help bind it together. Spread the mixture out on a sheet of greaseproof paper on a baking tray. Bake in the oven for 10 minutes. After this time, remove from the oven and top with the grated cheddar and the rest of the sesame seeds and poppy seeds. Bake for another 10 minutes.
Leave to cool for a few minutes before breaking into croutons.

Make the soup

While the crouton is cooking, prep the soup. Chop the broccoli into florets (you can use the stalks too). Boil a kettle.
Add the broccoli, garlic granules, crumbled vegetable stock cube to a pan. Pour over enough boiling water until the broccoli is just covered. Cook for 4 minutes, then add the spinach for the last 2 minutes of cooking.
Drain, keeping the cooking liquid. Squeeze out the spinach to remove excess liquid.
Blitz the broccoli and spinach in a blender with the cottage cheese, adding enough reserved cooking liquid to reach your desired consistency. Season to taste.

Plate Up

Ladle the soup into bowls, top with your chickpea crouton, smash in with a spoon, and tuck in!

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