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Halloween soup with spooky garlic croutons

A bowl of halloween soup with spooky garlic croutons

Halloween soup with spooky garlic croutons

Name: Halloween soup with spooky garlic croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 as a main
Ingredients: 2 tbsp olive oil; 1 medium onion finely chopped; 2 garlic cloves crushed; 1 litre vegetable stock; 1 broccoli (about 350g), florets roughly chopped, stalk finely chopped; 150g frozen peas; 150g baby spinach; large handful of parsley finely chopped; 1 lemon juiced; double cream for drizzling; 175g stale bread; 1 tbsp olive oil; 1 garlic clove halved

Juliet Sear

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Serves 4 as a main

Easy

Prep: 10 mins

Cook: 30 mins

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Make the most of any broccoli lurking at the back of the fridge to make this Halloween-inspired soup, complete with creamy cobweb topping and spooky croutons

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 medium onion

finely chopped
2 garlic cloves

crushed
1 litre vegetable stock
1 broccoli

(about 350g), florets roughly chopped, stalk finely chopped
150g frozen peas
150g baby spinach
large handful of parsley

finely chopped
1 lemon

juiced
double cream

for drizzling

For the spooky croutons

175g stale bread
1 tbsp olive oil
1 garlic clove

halved

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Nutrition: Per serving

kcal272

low
fat8g

low
saturates1g
carbs34g
sugars10g
fibre8g

high
protein12g
salt1.33g

Method

step 1

Heat the olive oil in a large, deep saucepan over a medium heat and fry the onion for 7-8 mins until soft and translucent, but not coloured. Add the garlic and fry for 1 min. Add the stock, broccoli florets and stalks, and bring to a simmer. Cook until the broccoli is tender, about 8-10 mins.
step 2

Meanwhile, for the croutons, heat the oven to 200C/180C fan/gas 6 or air fryer to 180C. Stamp out Halloween shapes from the bread using biscuit cutters or scissors. Brush the oil over both sides. Bake or air-fry for 6-8 mins until crisp and just golden. Rub with the cut sides of the garlic clove. Set aside.
step 3

Add the frozen peas to the soup and cook for 2-3 mins more, then remove from the heat. Stir in 100g of the spinach and the parsley to wilt. Season, then cool slightly
step 4

Tip the soup mixture into a food processor or blender (or use a hand blender) along with the remaining spinach, and blitz until smooth. Season to taste with salt, pepper and the lemon juice. Will keep chilled for three days. When ready to serve, reheat on the hob until piping hot. Drizzle over a little cream in a spiral, then drag a skewer through the cream to create a spiderweb effect. Scatter over the croutons to serve.

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