Earthy Super-green soup with cheesy garlic bread

Preparation

1. Crush the garlic and mix with 2 tbsp oil and some seasoning then set aside to infuse for punch. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Roughly chop the onions and fry in 2 tbsp oil in a large saucepan for 6-8 minutes until softened.

3. Make about 10 cuts in each baguette, but without slicing all the way through. Brush the garlic oil into the cuts (or spoon a little in with a teaspoon). Either grate or thinly slice the cheese and stuff into the cuts, then put the baguettes on a baking tray and bake for 8-10 minutes until the bread is crisp and the cheese has melted, for richness.

4. Meanwhile, peel and dice the potato and shred the cabbage then mix in with the onions for bulk. Season, cover and cook for 3-4 minutes. Add 1 litre boiling water from the kettle, cover the pan and simmer for 5 minutes.

5. Put 80g of the frozen peas in a small heatproof bowl, cover with boiling water and leave to defrost. Add the rest of the peas to the soup and simmer for 5 minutes. Blitz the soup until smooth and creamy and check the seasoning.

6. Ladle the soup into bowls, top with the defrosted and drained peas for colour, and serve with the kicking cheesy garlic bread for dunking.
   

Nutritional information per serving. Portion size 412g.