Souper Green Soup with Pumpkin Seed Croutons

Name: Souper Green Soup with Pumpkin Seed Croutons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 medium-large courgette/zucchini, sliced; 1 medium-large courgette/zucchini, sliced; 300 g/10½ oz spring/collard greens, roughly chopped; 1 l/35 fl oz/4 cups vegetable stock; 1 fennel bulb, finely chopped; 2 tbsp olive oil; 1 leek, thinly sliced; 4 garlic cloves, crushed; 100 g/3½ oz feta cheese; sea salt and freshly ground black pepper; 1 tbsp olive oil; 50 g/1¾ oz/⅔ cup pumpkin seeds; 100 g/3½ oz/⅔ cup frozen peas, defrosted; 300 g/10½ oz spring/collard greens, roughly chopped; sea salt and freshly ground black pepper; 1 large handful of mint leaves; ¼ tsp dried chilli/hot pepper flakes; ¼ tsp dried chilli/hot pepper flakes; 1 tsp sumac

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This is packed with green vegetable goodness, vitamins and minerals galore. The soup alone is great, but the croutons are a real tasty treat to scatter over the top. Salty, crunchy and very moreish.

Ingredients

2 tbsp olive oil
1 fennel bulb, finely chopped
4 garlic cloves, crushed

Gluten-free
Vegetarian
Soup

Method

Preheat the oven to 220°C/425°F/gas 7. Break the feta into small chunks and gently mix together with the pumpkin seeds, olive oil, dried chilli/hot pepper flakes and sumac. Spread in a single layer on a non-stick baking sheet and