Spinach and Broccoli Soup

READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the roots and leaves from the leeks, wash well, and chop roughly.
  • Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
  • Add the garlic and pepper, and continue cooking, stirring, for around a minute.
  • Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
  • Remove from heat and allow to cool slightly.
  • Blend on high speed using a hand held/stick mixer.
  • Serve with grated parmesan or sour cream.
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