TO COOK 15 minutes
HOW EASY? Easy
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.