Super greens & aged cheddar soup

By Patrick Mathieu
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Our favourite firefighter (and the author of Firehouse Chef)Patrick Mathieu, returned to The Social with an easy but healthy super greens and aged cheddar soup. Packed with tons of vegetables, this is a great choice for a nutritious lunch.

SERVES
1
 TO
2
TOTAL TIME

Ingredients

For the soup:

  • 1 head broccoli
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • Kosher salt and fresh ground pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh thyme leaves
  • 1 cup Brussel sprouts, halved
  • 1 cup packed spinach
  • 1 cup chopped packed kale
  • 5 cups vegetable broth
  • 1 cup shredded old white cheddar
  • 2 teaspoons fresh grated lemon zest
  • Diced avocado, for serving

For the pepitas:

  • 1 cup pepitas (or 2 cups sunflower seeds)
  • 1 tablespoon avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 3/4 teaspoon smoked paprika

Directions

For the soup:

  1. Cut the broccoli florets from the stems and roughly chop the stems into one centimeter pieces.
  2. Heat the olive oil in a large soup pot over medium-high. Add the onion, celery, and broccoli stems.  Lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about ten minutes. Add the garlic and cook for a few minutes longer.
  3. Add the thyme with the broccoli florets, Brussel sprouts, spinach, kale, stock and bring to a boil.  Reduce heat to a simmer and cook uncovered for about 15 minutes until all the vegetables are very tender.
  4. Puree the soup with a hand blender until smooth.  Add the aged cheddar a handful at a time stirring constantly to incorporate it.  Add the lemon zest and adjust seasoning if necessary.  Serve garnished with smokey pepitas and diced avcado. Enjoy!

For the pepitas:

  1. Preheat your oven to 350 degrees.
  2. Place the pepitas into a bowl with the oil and spices and then toss to coat. Spread the coated pepitas onto a baking sheet and then place in the oven for six to seven minutes until toasted. Allow to cool completely and store in an airtight container until ready to use.

WATCH

The Social Daily at 1pm ET on CTV

Bell Media Lifestyle Specialty Terms of Use Privacy Policy