Broccoli, potato and spinach soup
Feeding fussy eaters in the cooler months can be tricky, but this tasty, wholesome, broccoli, potato and spinach soup will have everyone wanting seconds. Serve warm with crusty bread and getting children to eat broccoli has never been so easy!
Serves: 4
Ingredients:
- Olive oil spray
- 1 brown onion
- 2 garlic cloves
- 1L vegetable stock
- 400g potatoes, peeled, coarsely chopped
- 450g broccoli, cut into florets
- 75g baby spinach leaves
- ½ cup fresh basil leaves
- Fresh basil sprigs
- Crusty bread slices
Method:
- To begin, spray a saucepan with oil and heat over medium temperature.
- Add finely chopped onion and stir for five minutes or until soft.
- Crush garlic cloves and add, stirring for about a minute.
- Add vegetable stock and potato and bring to the boil.
- Cover your saucepan and reduce to a lower hit, letting soup simmer for five minutes.
- Add broccoli and simmer for around seven minutes or until vegetables are tender.
- Add spinach and simmer for a minute until just wilted, then set aside to cool.
- Add basil leaves and divide blend a third of the mixture at a time until smooth.
- Transfer to a clean saucepan once each portion is blended.
- Cook over a medium heat for a couple of minutes, or until warmed through.
- Top with basil sprigs and serve with crusty bread.
Sounds delicious. Have you ever tried something similar, or do you have suggestions you’d add to the recipe? What’s your favourite type of soup?
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