700 g bag Wattie's Supergreens (mix of peas, broccoli and spinach)
½ cup cream
½ cup grated parmesan (40g)
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 450g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat the olive oil in a large saucepan over medium low heat. Add the onion and garlic and cook for 4 to 5 minutes or until onion softens. Add the potato and stock, bring to the boil then simmer for 15 minutes or until the potato is tender.
Add the Wattie's Supergreens to the soup, bring to a simmer then cook for a further 2 to 3 minutes until the vegetables are still bright green but just tender.
Remove from the heat, add the cream and parmesan then use a stick blender to blend until smooth. Season to taste.
Delicious served with cheese on toast.
Top with charred broccoli florets and extra parmesan.