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SOUP
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Drizzle of olive oil
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100 g salted butter
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2 small onions, finely chopped
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2 garlic cloves, finely chopped
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200 g peas
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100 g baby spinach
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± 1 cup water
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10 mint leaves
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1 sachet mushroom stock concentrate
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1 sachet Chicken Stock
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8 gem squash halves, boiled and scooped
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1 cup creamoptional
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shavings Parmesan cheese
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TOASTIES
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4 tortilla wraps
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12 slices cheddar
Serves 4
Soup
- Prepare ingredients as per ingredient list above.
- In a small pot, add the olive oil and half the butter.
- Then add the onion and garlic and fry until soft and translucent.
- Add the peas and baby spinach with a little water, close pot and let it steam for 3 minutes.
- Add mint leaves and stock to the pot and stir through with another splash of water.
- Now add the gem squash and stir until warmed through.
- Blend the ingredients with a stick blender.
- Taste and finish with salt & pepper and the rest of the butter.
Toasties
- Pack 3 slices cheese on one half of the Tortilla wrap and fold over into a half moon.
- Toast in a dry pan or in a sandwich press. Enjoy!