Vegetarian Foodservice Recipe: Lemon and broccoli soup
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
For a copy of our eCookbook just send us an email and we will send you a copy by reply.
Serves 4
Cooking time 20 minutes
Ingredients
- ¼ Fry’s Polony/Slicing Sausage, cubed
- 50g margarine
- 1 leek, rinsed and sliced
- 2 garlic cloves, crushed
- 1 head broccoli, chopped
- 1 litre vegetable stock
- 100g baby spinach leaves
- 250ml Orley Whip Imitation Cream
- 15ml lemon juice
- Sea salt and ground pepper, to taste
Method
- Heat a deep, medium saucepan over high heat. Add the butter, leek and garlic and cook, stirring, until the leek is tender, about 5 minutes. Add the broccoli and stock, bring to the boil and cook until the broccoli is tender, about 8 – 10 minutes.
- Fry the cubed polony in a little bit of oil until crispy and set aside.
- Add the spinach and cook for a further 1 – 2 minutes. Blend with a hand blender until smooth. Stir in the cream and lemon juice and season. Ladle into bowls, top with polony and serve with margarine toast.
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