MONDAY THE VERY GREEN SOUP – Some contents from my fridge

Do you ever look at the contents of your fridge and wonder quite what to do with them??

Well after a frivolous Waitrose shop i found myself purchasing all sorts of nonsense foods that I really didn’t need. Being a single and living by myself (*she cries*), the 2 large tubs of full fat Philadelphia were massively unnecessary when essentially in my head and online, I am on weight watchers.

Oh and I purchased the largest bag of spinach. So in order to use up some of the contents of my fridge I threw together this soup and it was simply quite delicious.

Its healthy except for the Philadelphia. So if you are really truly on a diet I would use soy cream or low fat creme fraiche as an alternative.

Lettuce, Spinach, Broccoli and Sweet Potato


  • Serves 4-6
  • Olive oil
  • 1 large onion, peeled and roughly chopped
  • 1 clove of garlic, peeled and roughly chopped
  • 1 small chilli, sliced (omit if you don’t like heat)
  • 1 small head of broccoli, roughly chopped woody stem removed
  • 1 medium iceberg lettuce, core removed, roughly chopped
  • 1 large bag of spinach leaves, washed
  • 1 large sweet potato, peeled and roughly chopped
  • 1 – 1 1/2 liters Chicken or vegetable stock
  • 2 tablespoon of Philadelphia
  • Sea salt and ground black pepper


  • Over a medium heat place a large saucepan or stockpot.
  • Add about two tablespoons of olive oil and allow to heat up.
  • When ready add in the onion, garlic and chili. Sweat for two to three minutes.
  • Add in the lettuce and stir.
  • Now add the spinach in handfuls, adding more after each handful has wilted down till it is all in the pan.
  • Add in the broccoli and sweet potato.
  • Cook all together for around 5 minutes and then top with the vegetable/ chicken stock.
  • Make sure that all the ingredients are submerged.
  • Allow to soup to simmer for20-30 minutes. Do not let it boil.
  • Finally take it off the heat and allow to cool.
  • Before blending stir through the cream cheese or alternative.
  • Either serve immediately or refrigerate.
  • This soup works well being frozen as well.

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