Broccoli, spinach and potato soup
Prep time: 20 mins
Cooking time: 30 mins
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
Heat oil in a heavy based pot
Add onion and cook for 5 mins until nearly clear. Add garlic. Cook for 2 mins.
Add chopped potatos and cook for 5 mins until a bit crispy
Add stock concentrate or cube to a cup of boiling water to melt then add to pot.
Add broccoli and bay leaves to pot along with 1.5-2L of water
Bring to boil then simmer for 20 mins.
Add salt to taste
Add spinach, stir and take off the heat.
Use a stick blender to blend partly (I like to leave some larger pieces of veggies for texture).
Serve with a sprinkle of grated parmesan cheese
*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
Create your own unique website with customizable templates.