YVONNE'S BROCCOLI, LEEK & SPINACH SOUP

Posted On: 2016-07-10 09:41:16

Serves: 3 to 4
Preparation: 15 minutes
Cooking: 20 minutes

 
INGREDIENTS:
 
1 large head of broccoli, chopped into florets
1 leek, finely sliced
4 handfuls of spinach leaves
2 cloves garlic, finely chopped
3 cups salt reduced chicken or vegetable stock
1 tablespoon olive oil
¼ cup plus 1 tablespoon pecorino cheese, grated
Black pepper
Natural yoghurt to serve (optional)

DIRECTIONS:
 
Heat olive oil in a large pot over a low-medium heat then sauté the leeks for around five minutes until soft. 
 
Add the garlic & stir for one minute before adding broccoli & stock.
 
Simmer gently for approximately 10 minutes until the broccoli is tender, then add the spinach & simmer for a further 3 to 4 minutes.
 
Take off the heat & puree soup with a stick blender. 
 
Add the pecorino cheese & stir until melted. 
 
Season to taste.
 
Serve the soup with a sprinkle of cheese & a tablespoon of natural yoghurt. 
 
Try chopped parsley or chia seeds as a garnish.

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