Greeny veggie soup
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  • Prep time 5 '
  • Total time 25 '


  • 2 tbsp olive oil
  • 2 leeks, white and light green parts, thinly sliced
  • 3 cloves garlic, crushed
  • 2 heads broccoli, trimmed to small florets
  • 2 medium courgettes, cut into half moons
  • 100 g spinach, roughly chopped
  • 100 g watercress, roughly chopped
  • Small handful fresh basil
  • salt and black pepper
  • 5 tbsp Philadelphia Light with Garlic & Herbs
  • 3 cups water
  • bread, to serve (optional)


  • In a large stock pot heat the olive oil over medium high heat. Add the leeks and garlic and sauté for 3-4 minutes, before adding the broccoli and courgette. Add 3 cups of water and bring to a simmer. Lower the heat and cook for 5-10 minutes.
  • When the vegetables are tender throw in the watercress, spinach and basil and cook until just wilted. Season with salt and pepper. Take off the heat and when cooled slightly whiz in a blender for a minute or so, until the texture is consistent.
  • Add 3 tablespoons Philadelphia Garlic and Herbs and whiz again until incorporated. Return to the pan and check for seasoning, as well as adding a little hot water if the soup is thicker than you would like.
  • Serve topped with the remaining Philadelphia Garlic & Herbs, either dolloped on top of the soup, or spread on bread, if serving.


Nutritional Information

Typical values Per recipe
Energy 4104.0 kj
Energy 980.0 kcal
Fat 60.0 g
Carb 44.0 g
Protein 56.0 g
Saturated fat 22.4 g
Salt 13.0 g
Dietary fibre 34.4 g
Sugars 32.0 g