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Green Soup

by MAP Group

Makes 25 portions

 

Ingredients

  • 100ml Olive oil
  • 500g Onions, sliced
  • 20g Garlic [6 cloves garlic, chopped, or 3 teaspoons garlic puree]
  • 5g Salt
  • 3kg Courgettes, cut into small thin slices
  • 2L Water
  • 500g Spinach, washed 
  • 1 bunch Basil, mint or other soft herb (optional)

Method

  1. Heat the oil in a large pan and sweat the onions and garlic with the salt, about 10 minutes. Add the courgette and cook till soft.
  2. Add the water or stock and bring to the boil. Add the spinach and fresh herbs (if using) and blend immediately - the leaves will cook quickly in the hot stock.
  3. Add more liquid if needed- start with less because the courgettes and spinach contain a lot of water and can make a thin soup. 

Tips and variations

  • Calling a soup by its colour can be fun for children, encouraging them to try vegetables they may usually turn their nose up at.
  • Try asking children to identify what ingredient/s in the soup give it its colour

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