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Broccoli, spinach and potato soup

Serves: 4
Prep time: 20 mins 
Cooking time: 30 mins

Ingredients
​
  • 1 head broccoli cut into florets* 
  • 1/2 bunch english spinach (chopped)
  • 3 dutch potatos (cubed)
  • 2 cloves garlic finely chopped
  • 1/2 brown onion finely chopped
  • 1 Tbs olive oil
  • 2 bay leaves
  • 1-2 tsp salt to taste
  • 1 Tbs stock concentrate (I like Best of the Bone Real Bone Broth Concentrate) or 1 stock cube
  • 2 L water

Method
  1.  Heat oil in a heavy based pot
  2. Add onion and cook for 5 mins until  nearly clear. Add garlic. Cook for 2 mins.
  3. Add chopped potatos and cook for 5 mins until a bit crispy
  4. Add stock concentrate or cube to a cup of boiling water to melt then add to pot.
  5. Add broccoli and bay leaves to pot along with 1.5-2L of water
  6. Bring to boil then simmer for 20 mins.
  7. Add salt to taste
  8. Add spinach, stir and take off the heat. 
  9. Use a stick blender to blend partly (I like to leave some larger pieces of veggies for texture).
  10. Serve with a sprinkle of  grated parmesan cheese
Notes:
*Use the broccoli stalk as well by cutting the rough part off the outside and chop the rest into small cubes. 
You can add a dollop of cream on top 




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  • About
  • Media
    • Videos
    • Articles
    • Podcasts
    • Gallery
  • Social
  • Recipes
    • Breakfast
    • Mains
    • Snacks
    • Sweet treats
  • Contact