How To Make A Crunchy Vegetable Soup | Homemade Soup Recipe | Jock Zonfrillo - Video

A little bit tangy, and mildly creamy, this Crunchy Vegetable Soup with Cottage Cheese is absolutely delicious and is perfect for those wanting to add more veg into their diet this January ????

Did you set any diet-based goals for this year? For more salad inspiration, check out more of my recipes here: https://bit.ly/3GEfBRx

????‍???? INGREDIENTS:

For the citrus oil:
• 100g grapeseed oil
• 1 ruby grapefruit
• 1 mandarin orange
• 1 lemon
• Green Habanero hot sauce, to taste

Vegetables for the soup:
• 100g potato, peeled and cut into 1-2cm triangle
• 100g fennel bulb, cut into 1-2cm slices
• 2 sticks of celery, peeled and cut on a bias 1cm thick
• 1 Granny Smith apple, peeled and diced ½ cm cubes
• 100g tinned artichoke, cut into wedges
• 1 peeled Lebanese cucumber, remove seeds & reserve, cut on a bias 1cm thick
• 30g macadamia, chopped into ½ cm pieces

For the soup:
• 100g cottage cheese
• 500g whey
• 50g white bread, crust removed
• 30g Greek yogurt
• 30g white soy
• 10g rice vinegar
• 50g juice from tinned artichoke
• Juice from half a lemon

????‍???? METHOD:

Using a vegetable peeler, remove the peels from your citrus.

In a small pot, cover the citrus peels with the oil and cook on very low heat until the peel is soft about 10 minutes.

Use a stick blender to blitz the peel and cook for another ten minutes. Mix in the habanero hot sauce. Remove from heat and allow to cool to room temperature. Strain through an oil filter.

Place the whey in a small saucepan and bring it to a boil. Add the potato and cook for one minute, add the fennel and cook for another minute, then add the celery and cook for a third minute. Strain the vegetables set them aside together with the artichokes, cucumber, apple, and macadamia. Pass off the whey into a blender.

Blend all the soup ingredients (except the lemon) until smooth. Transfer to a bowl along with the blanched vegetables. Place covered in the fridge until fully chilled, or chill over an ice bath.

Use a slotted spoon to arrange the vegetables in two serving bowls. Check the seasoning of the soup & cover each bowl with half of the soup, then finish with the citrus oil and fresh lemon juice.

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