Appetizers, Soup

Broccoli, spinach & potato soup

Ingredients (serves 4)

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) salt-reduced vegetable stock
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 1 tbs basil
  • Fresh basil sprigs, to serve
  • Crusty bread slices, to serve

 

Method

  • Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
  • Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
  • Combine sour cream and Basil in a bowl. Divide soup among bowls. Top with sour cream and basil sprigs. Serve with bread.

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