Spinach & Broccoli Soup

Serves 6

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Ingredients

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1 brown onion - diced

• 2 cloves garlic - crushed

• 2 heads of broccoli

• 4 cups fresh spinach or 2 cups frozen, defrosted

• 4 cups chicken or vegetable stock

• 1 cup water

• sea salt & ground black pepper

• Optional sour cream or crème fraîche to serve

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Method

1. Heat the oil, onion and salt in a large saucepan stirring until onion has a translucent appearance

2. Add the garlic and continue to cook for a couple of minutes

3. Add the broccoli and put a lid on the saucepan so that the broccoli steams

4. Add the stock and water and bring to a simmer

5. Cook for 5 minutes until the broccoli is tender

6. Stir through the spinach until it wilts if fresh and combines if using defrosted

7. Blitz either in a blender or using a handheld stick blender (the latter will give the soup a coarser texture

8. Season with salt and pepper to taste

9. Serve with a dollop of sour cream or crème fraîche and an extra grind of black pepper