Mediterranean green soup

A nourishing blend of Mediterranean greens and herbs brought to life with the sweetness of Fragata piquillo pepper–filled olives. Light yet full of flavour, this vibrant soup celebrates the sun-drenched tastes of the Mediterranean in every spoonful.

Serves 4

Prep time 5 minutes

Cook Time 15 minutes

Difficulty Easy

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Ingredients

1 green pepper, trimmed, cored and chopped

1 garlic clove, chopped

1 tsp honey

200g spinach

3 tbsp chopped fresh mint, plus extra for topping

3 tbsp chopped fresh coriander, plus extra for topping

100g Fragata stoneless Manzanilla olives filled with piquillo pepper, plus extra for topping

2 tbsp sherry vinegar

100ml extra virgin olive oil, plus extra to fry and drizzle

650ml cold water

2 slices of bread, cut into cubes

1 tsp pink peppercorns

black pepper

Method

Place the green peppers, garlic, honey, spinach, mint, olives, vinegar, olive oil and cold water into a food processor and blend until a fine puree. Season with black pepper.

Transfer the mixture to a large saucepan and simmer for 15 mins, until piping hot.

In the meantime, to make the croutons, heat 1 tbsp of olive oil in a large frying pan and fry the bread cubes until golden.

Divide the soup between four bowls and top with the croutons, extra herbs and extra olives

Drizzle with oil, season with black pepper and pink peppercorns and serve.