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