Green Goddess Soup With Garlic & Pumpkin Seed Chilli Oil & Beans

Boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely, then peel and finely chop your garlic and brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel your potato[es] and chop them into small, bite-sized pieces

Heat a pot with a lid with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium heat

Once hot, add half the chopped garlic (save the rest for later!) with the chilli flakes and pumpkin seeds and a small pinch of salt

Cook for 1-2 min or until the garlic is golden and fragrant – this is your garlic & pumpkin seed chilli oil

Transfer to a bowl and set aside, reserve the pot

Return the reserved pot to a medium heat with a generous drizzle of olive oil

Once hot, add the sliced leek and chopped onion and cook for 4-5 min or until softened

Meanwhile, dissolve your vegetable stock mix and miso in 500ml [800ml] [1.1L] boiled water – this is your miso stock

Once softened, add the remaining chopped garlic and chopped ginger and cook for a further 2-3 min or until fragrant

Once fragrant, add the chopped potato with the miso stock and a grind of black pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-18 min or until the potato is fork-tender

Meanwhile, wash your spinach

Once the potato is fork-tender, stir through your blanched peas and spinach with your cultured coconut

Cook for a further 2-3 or until the spinach has wilted

Once wilted, blitz until smooth with a (stick) blender – this is your green goddess soup

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted