Monday, June 25, 2012

broccoli soup with baby spinach

Yesterday I had a craving for a really nutritious soup... now that it's winter, we regularly have soups for lunch at work and my colleagues Julia and Staci often have homemade broccoli soup. So feeling inspired, I asked Julia to roughly jot down her recipe and bbm it to me so that I had a base to work from – and what a winner recipe it is! So simple, affordable and delicious!

Vegetable oil
4 to 5 large leeks, finely sliced
6 spring onions, finely sliced

1 clove of garlic, finely chopped
half a bag of baby spinach (three large handfuls)
1 large head broccoli, chopped roughly
2 large potatoes, peeled and chopped into 2cm pieces
1 red chilli (mine was homegrown), finely shopped
2 cups of chicken stock (or vegetable)
salt and pepper to taste
olive oil and extra baby spinach leaves for garnishing

Saute leeks, spring onions and garlic until soft in a tablespoonful of vegetable oil, over medium heat. 

Add broccoli, spinach and potato and sweat for a bit, then add chicken stock and chilli. 
Make sure potatoes are covered, if not, add a touch more water. 

Bring to a boil, cook for about half an hour or until potatoes are soft. 

Add salt and pepper to taste. Let soup cool slightly, blend in batches.
It will be fairly thick, but if you would like it more runny, just add a touch of boiling water and blend again to loosen up. But, personally, I love thick soup.

Drizzle with good extra-virgin olive oil and garnish with baby spinach leaves and serve.

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