Cream of rocket soup with sun-dried tomatoes and mozzarella recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 287 calories / serving
  • Freezable
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161072 HERO

Heat the butter in a pan and add the onion. Sweat without colouring until softened. Stir in the rocket and lettuce, then add the stock and simmer for five minutes. Liquidise in a blender until smooth.

Return to the heat and stir in the crème fraîche and seasoning. Add a little lemon juice if desired. Serve garnished with cubed mozzarella and strips of sun-dried tomatoes. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 200g rocket
  • ½ head lettuce, finely chopped
  • 1 litre vegetable stock
  • 100ml crème fraîche
  • salt
  • pepper
  • juice of ½ lemon
  • 150g mozzarella, cubed
  • 20g sun-dried tomatoes, cut into strips
  • Energy 1185kj 287kcal 14%
  • Fat 25g 35%
  • Saturates 16g 79%
  • Sugars 5g 5%
  • Salt 3g 50%

of the reference intake
Carbohydrate 6.6g Protein 9g Fibre 2.4g


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