I am a huge goat's cheese fan and try to incorporate it into pretty much any dish. This soup is an idea way to introduce it to kids or grown up kids who've yet to fall in love with this ingredient.
Head of broccoli, cut into small florets (approx 250g)
1 leek, chopped
1 small onion, finely chopped
2 garlic cloves, crushed
100g spinach, washed
Grated zest of 1 lemon
1-litre vegetable stock
150g of Chevraux soft goats cheese, or another soft goats cheese, cut into cubes
Salt and pepper
30ml oil
Method
- Heat the oil in a heavy-based pan over a medium heat, add the onion and sweat for 5 minutes, add the garlic and cook for 2 minutes
- Add the leek and broccoli and season, stir gently until leek is slightly translucent and then add the hot stock and simmer until the broccoli is soft
- Puree and pass through a fine sieve
- Add the goat´s cheese (save some for to sprinkle on the soup later)
- Now puree the spinach and yoghurt through the soup, check the seasoning and serve
- This makes enough soup for 4 people. Reserve the balance in your freezer.
