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Donal Skehan
Greeneroni Soup & Toastie | DonalSkehan.com
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Greeneroni Soup & Toastie

November 18

This Greeneroni Soup & Toastie is a quick and extremely easy lunchtime soup that is made all the more comforting with a green cheese toastie on the side. Broccoli may sound a bit mad in the toastie, but it’s an easy way of adding some more veggies to the mix and if you have any leftovers add it to the soup.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Heat the oil in a saucepan and gently fry the spring onions, celery, garlic and courgette for 10 minutes. Season well and add the stock. Bring to the boil then add the pasta and cook for 10 minutes. Stir through the peas and cook for a minute or two more. Season to taste.
  2. 2. Meanwhile, set your finely chopped broccoli to one side. Mix the two cheeses together. Heat an ovenproof frying pan or griddle over a high heat. Butter both the inside and outside of your bread slices and spread the inside with dijon. Layer up 4 of the slices with cheese, broccoli and then a little cheese again. Top with a second slice.
  3. 3. Put in the hot pan and press down firmly with a spatula. Cook until golden on one side then flip and cook further until melted and golden. Cut in half and serve with the soup.

Ingredients

2 tbsp olive oil

6 spring onion, finely sliced

4 stick celery, finely sliced

2 cloves garlic, finely sliced

1 large courgette, diced into 1cm pieces

1ltr fresh veg or chicken stock

150g small pasta

150g frozen garden peas

For the grilled cheese

100g broccoli, finely chopped

150g Cheddar, grated

100g Gruyere, grater

8 slices white sourdough

100g unsalted butter, Softened

2tbsp Dijon mustard