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Broccoli, spinach & potato soup
Broccoli, spinach & potato soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Kid-friendly broccoli, spinach, and potato soup that's simple and flavorful.
Ingredients:
  • 1 brown onion, finely chopped
  • 1L (4 cups) vegetable liquid stock
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach leaves
  • 125.00 ml fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 20.00 gm bought basil pesto
  • Fresh basil sprigs, to serve
  • Crusty bread slices, to serve
Instructions:
  • 1. Heat a saucepan over medium heat and lightly spray with oil. Add onion and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Pour in stock and add potato. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes. Toss in broccoli and continue simmering for 6-7 minutes, or until vegetables are tender. Fold in spinach and simmer for an additional minute until just wilted. Allow the mixture to cool before serving.
  • Add fresh basil leaves and puree one-third of the soup mixture in a blender until velvety smooth. Transfer to a clean saucepan and repeat twice with the remaining mixture. Simmer the soup over medium heat for 2 minutes or until perfectly heated.
  • In a bowl, mix sour cream and pesto. Ladle soup into bowls. Drizzle with pesto cream and garnish with fresh basil sprigs. Serve with a side of bread.

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