Super Green Soup

INGREDIENTS:

• 1 large broccoli, chopped into small florets
• 1 large cauliflower, chopped into small florets
• 3 large handfuls of kale leaves, chopped
• 1 large onion, chopped
• 1 small garlic clove, peeled
• 100g mature Cheddar, grated
• 1 tablespoon olive oil
• 500ml of vegetable or chicken stock
• Freshly ground black pepper and salt to tast

GARNISH:

• 60ml double cream
• Lentil sprouts
• A good handful of fresh basil leaves

METHOD:

1. Gently fry the onion in the olive oil for 4 to 5 minutes until it starts to go translucent.
2. Add in the broccoli, cauliflower, stock and garlic. Bring to the boil and simmer for 10 minutes.
3. Add in the kale and simmer for a further 5 minutes or so, until all of the vegetables are soft.
4. Take the soup of the heat and place on a Denby breadboard. Use a hand blender to mix until it’s smooth and creamy.
5. Return your pan to the hob, add the cheese, until melted. Season with salt and pepper to taste.
6. Serve in warm Denby bowls and swirl in a little cream, top with lentil sprouts and fresh basil. Enjoy.