Green Cream Soup with Pita
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
This recipe is taken from the book 'Simple Cooking' by John Smith.
Ingredients
- Broccoli - 5.3 oz
- Cauliflower - 5.3 oz
- Vegetable Oil - 1 fl oz
- Courgette - 7.1 oz
- Scallions - 2 stalks
- Spinach - 1.8 oz
- Cream 22% - 3 fl oz
- Ham - to taste
- Salt - to taste
- Ground Black Pepper - 3.5 oz
- Cheese Spread - 3.5 oz
- Basil - 0.5 oz
- Pita - 4 pieces
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
First, bring water to a boil. Finely chop the broccoli and cauliflower stems. In a preheated pot, sauté the stems in vegetable oil first, as they are tougher and take longer to cook than the florets (it’s also important to maintain the vibrant color of the soup).
Step 2
Cut the zucchini into larger pieces and add it to the cabbage stalks. After 3 minutes, add the finely chopped white part of the green onions and sauté for 1 minute.
Step 3
Pour boiling water over the vegetables, cover with a lid, and simmer on low heat for 5 minutes. Meanwhile, chop the broccoli and cauliflower into florets. Coarsely chop the green onion stems. Add the cauliflower florets to the soup. If the soup is too thick, add more boiling water. Keep the soup on the heat and start preparing the flatbreads.
Step 4
Grate the ham and cheese using a coarse grater. Tear the basil by hand and mix it with the cheese and ham.
Step 5
To fill the pitas, they need to be opened. This will be easy to do after applying heat to the flatbreads. Steam the pitas by turning the pot lid upside down and placing the flatbreads on top. Once the pitas are warmed, cut a small edge to create a 'pocket'.
Step 6
Place the filling inside the pita breads and distribute it evenly. Fry the pitas on both sides in a skillet without using oil. The breads will dry out slightly while the cheese melts. Transfer the finished pitas to a wooden board instead of a plate — this will keep them crispy and prevent them from becoming soggy.
Step 7
Once the pitas are ready, you can continue preparing the soup. Pour in the cream, bring the soup to a boil, and add the spinach leaves. If you are not planning to store the soup for a long time, it’s not necessary to bring it to a boil. Season with salt and pepper, and add chopped green onions to the soup. After 1 minute, remove from heat and blend the vegetables with an immersion blender.
Step 8
Before serving, drizzle the soup in the bowl with garlic oil and garnish with oregano leaves.
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