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Spinach & broccoli soup
Get your greens in the easy way with this superfood soup. Packed with veges and vitamins, we like to garnish with dukkah and serve with crusty bread for a nourishing winter meal. Make a double batch and freeze for later – your future self will thank you!
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Ingredients
- 1 leek, trimmed, washed and thinly sliced
- 1 clove garlic, crushed
- 1 small knob ginger, peeled and finely grated
- 2 heads broccoli, cut into florets
- 4 cups vegetable stock or water
- 1 bag spinach, chopped
- ¼ cup roasted cashew nuts, chopped or Dukkah (optional)
Replace large spinach with 100-200g baby spinach.
Method
- Heat a little oil in a large saucepan. Add the leek, garlic and ginger and cook over a medium low heat until leek softens.
- Add broccoli and stock. Cover and cook for 10 minutes or until broccoli is tender. Stir in the spinach and pour in the coconut milk and frozen peas if using (see Chef’s Tip). Cook for a further 2-3 minutes. Remove from the heat.
- Using a hand-held blender, blend until smooth and creamy.
- Serve in bowls garnished with chopped roasted cashew nuts or Dukkah and micro herbs.
Add a handful of frozen peas for added greenness and use a combo of 3 cups vegetable stock (or water) and 1 cup coconut milk.
To freeze, allow to cool completely. Pour into sealable containers then freeze.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
