This super green soup is loaded with goodness to help fight winter ills and chills. The homemade cornbread is the true star of the show though!
With spring fast approaching, I thought I had better get one more soup recipe in before the weather becomes too warm.
I’ll admit it’s not the most exciting soup I’ve ever made, but it’s tasty and nourishing.
The cornbread, on the other hand, is very exciting! It’s naturally gluten-free and SO yummy. I imagine it would also go down a treat for morning tea, spread generously with some salted butter. A big thank you to my sister, Alyssa, for inspiring this one!
Hope you enjoy this vegetarian meal.
PRINT RECIPE PDF
This super green soup is loaded with goodness to help fight winter ills and chills. The homemade cornbread is the true star of the show though. It’s naturally gluten-free and SO tasty!
Preheat oven to 170ºC (340ºF) fan bake and line a loaf tin (approximately 22cm x 12 cm / 9in x 4.5in) with baking paper.
Whisk cornmeal flour, baking powder, garlic powder, onion powder and salt in a large bowl. Make a well in the centre. In a separate smaller bowl, whisk eggs, corn, yoghurt and oil together.
Pour liquid mixture into dry ingredients together with the cheese and parsley, if using, and fold until just combined. Transfer to prepared tin and bake for 30-35 minutes, until loaf is lightly golden and a skewer inserted into the centre comes out clean.
Meanwhile, chop broccoli into florets, peel potatoes and dice into small cubes, dice onion and crush garlic.
Heat oil in a large pot on medium-high. Add potatoes, onion, garlic and basil and cook, stirring occasionally, until onion is soft (about 5 minutes). Add broccoli, then stir in stock and soy sauce. Drain and rinse cannellini beans and add to pot, together with peas. Bring to a simmer and cook for 10 minutes, until broccoli and potato are tender. Stir in spinach to wilt.
Use a regular blender or stick blender to puree soup until as smooth as possible. Return to a low heat and stir in 4 tablespoons yoghurt. Season to taste with salt and pepper. Keep on a low heat until ready to serve.
Allow cornbread to cool for 10 minutes before slicing and serving with generous bowlfuls of soup. Dollop remaining yoghurt on top of soup. Spread the cornbread with a little butter, if you like.
WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Choose gluten-free baking powder and gluten-free stock. Use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: If you can’t find a 300g / 10.6oz can creamed corn, use a larger can (approximately 400g / 14oz) and add the extra to the soup before puréeing. For a quicker, easier meal you could just make the soup and serve with store-bought bread (or make the cornbread - it’s so yum! - and use store-bought soup).
STORING AND REHEATING: Refrigerate individual portions of soup in containers. Reheat in the microwave or on the stove. Cornbread can be kept at room temperature and reheated in the microwave, oven or toasted sandwich maker.