Spinach And Broccoli Soup

1. 1

   Remove the roots and leaves from the leeks, wash well, and chop roughly.

2. 2

   Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.

3. 3

   Add the garlic and pepper, and continue cooking, stirring, for around a minute.

4. 4

   Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.

5. 5

   Remove from heat and allow to cool slightly.

6. 6

   Blend on high speed using a hand held/stick mixer.

7. 7

   Serve with grated parmesan or sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.