Baby Broccoli, Spinach & Potato Soup

TO PREP 15 minutes Bulmer Farms Baby Broccoli

TO COOK 15 minutes




Easy and delicious, even the kids will love this broccoli, spinach and potato soup. Recipe by Chrissy Freer


Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1L (4 cups) vegetable stock
400g potatoes, peeled, coarsely chopped
450g baby broccoli, cut into florets
75g baby spinach leaves
½ cup fresh basil leaves
90g (1/3 cup) light sour cream
1 tablespoon store brought basil pesto
fresh basil sprigs, to serve
Crusty bread slices, to serve


Heat 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 the boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add baby 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 pesto in a bowl. Divide soup among bowl. Top with pesto cream and basil sprigs. Serve with bread.