Super veggie soup recipe
This gorgeous green soup is full of vegetables that kids might not like to eat – so don't tell them what's in it! Serve with a slice of wholemeal bread.
Prep: 15 mins
Cook: 25 mins
Serves 4
Ingredients
- 2 leeks, washed and sliced
- 250g broccoli, broken into florets
- 250g potatoes, peeled and chopped
- 600ml reduced salt vegetable stock
- 100g spinach, washed
- 300ml 1% fat milk
- 1 pinch ground black pepper
Method
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Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
Information:You could use 2 medium onions instead of the leeks, if you prefer. This would also make the soup slightly cheaper.
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Heat until just boiling, and then turn the heat down. Cook over a low heat with the lid on for 15 to 20 minutes, or until the potatoes are tender.
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Add the spinach and cook gently for another 2 to 3 minutes, until the leaves wilt down.
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Blend the soup to a puree using a handheld stick blender, or transfer it to a food processor and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper.
Information:If you want to store the soup for later, cover, cool and refrigerate it. Use the soup within 3 days of making and re-heat thoroughly before eating.
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Serve, garnished with a few spinach leaves, if you like, and a slice of wholemeal bread.
