Green smoothie soup
125ml extra virgin olive oil
1 medium leek, white part only, finely chopped
1 clove garlic, crushed
2 tsp finely grated fresh ginger
150g broccoli, chopped
1 small pear, chopped coarsely
2 tbsp ground almonds
1 litre salt-reduced chicken stock
80g baby spinach leaves
5cm piece fresh ginger, extra, peeled, cut into thin matchsticks
20g natural flaked almonds
Heat 2 tablespoons of the oil in a large saucepan over low heat; cook leek, garlic and grated ginger, stirring, for 8 minutes or until leek is soft. Increase heat to medium, add broccoli, pear and almonds; cook, stirring, for 2 minutes or until broccoli and pear are hot and vegetables are coated in almonds.
Add stock; bring to the boil. Reduce heat, simmer, covered, for 10 minutes or until broccoli is tender. Stir in spinach; stand for 10 minutes.
Blend or process soup, in batches, until smooth. Return soup to pan; stir over heat until hot. Season.
Meanwhile, heat remaining oil in a medium frying pan over high heat; cook extra ginger, stirring occasionally, for 1 minute or until golden. Drain on paper towel; season. Add flaked almonds to same pan; cook, stirring, for 30 seconds or until browned lightly. Drain on paper towel.
Ladle soup into serving bowls, top with toasted flaked almonds and crisp ginger.