Recipes

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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