A pairing that turns a humble soup into a small act of refinement – proof that simplicity can still surprise.

Green soup might not sound glamorous, but this one will change your mind. Creamy, vibrant and just a little bit luxurious, it blends tender broccoli, baby spinach and tangy goat’s cheese into a fresh take on a chilly evening classic. The greens bring brightness and body, the cheese adds a soft finish, and a drizzle of nutty brown butter ties it all together with a touch of indulgence. All that’s missing is the right pour. Enter Creative Block 2 – our Sauvignon Blanc-led blend with the zip and minerality to bring every spoonful into focus.

Each sip meets the soup’s freshness, its citrus edge sharpening the silky base. The wine’s flavours of lime, elderflower and passion fruit bring brightness and finesse, while the long, structured finish leaves a clean, savoury edge that keeps you coming back for more. Together, they strike a sweet spot between rustic and refined – showing that simple ingredients done well rarely miss.

Broccoli, Baby Spinach & Goats Cheese Soup with Brown Butter Drizzle

Ingredients: (serves 4 as a starter)

about 400 g broccoli, cut into florets
500 ml (2 cups) vegetable or chicken stock
200 g baby spinach
100 g plain goats’ cheese (chevin), plus extra for garnish
salt & pepper, to taste
60 g butter

Method:

Prepare the soup: To a medium pot, add the broccoli florets and stock. Bring to a simmer, covering partly with a lid, then cook until the broccoli is just tender. Add the spinach and remove from the heat to wilt for 2 minutes. Immediately transfer to a blender along with the goats’ cheese (crumbled into chunks), then blend to a smooth puree. Season with salt & pepper, then serve hot with a drizzle of brown butter and a crumble of goats’ cheese.

Prepare the brown butter drizzle: In a small saucepan over medium heat, melt the butter and bring to a simmer. Simmer until the butter starts to foam, swirling the pot, and continue for a few minutes until you see the butter turning lightly brown with a distinctive nutty aroma. Remove from the heat and spoon some over the hot soup.