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Green Goddess Soup

A delicious green soup with crispy sourdough croutons, sautéed sprouts, toasted nuts/seeds, feta, and a zesty touch of lemon.

  • Half pack spinach
  • 5-8 cav nero leaves
  • 1/2 head brocolli
  • Half bag watercress
  • 1/4-1/2 tin cannellini beans
  • Squeeze lemon
  • Salt and pepper to taste
  • 1 good stock cube
  • Extra Virgin Olive Oil (EVOO)

Optional Extras

A few quartered Brussel sprouts 

Tbsp flaked almonds / pumpkin seeds baked or pan fried.

Crumbled Feta

Baked sourdough pieces spritzed with evoo


Boil water, about enough to fill half a sauce pan.

Add brocolli and when nearly soft, add the rest of the greens. 

Simmer for 5 minutes or until all greens are wilted. 



Roughly chop some sourdough (fresh or stale) and place in preheated oven on 190c for approx 8 mins. Check on them, remove when crisped to your liking…

Add some evvo and a little butter to a frying pan. Cook off the sprouts for 5 - 8 mins (ish) then add your nuts / seeds. Season.

Dish up the soup, place the sprouts and seeds in the centre, sprinkle on the feta and squeeze over some lemon. Add another glug of oil if you fancy.