Lastnight I was stuck as to what to make for dinner – I knew I wanted soup but something other than the ‘go-to’ butternut variety. Have you ever googled ‘Soup recipes’ – There must be a million types out there ranging from beef and barley to dirty dishwater – in my quest for something new I discovered this recipe on the TASTE Australia page. The soup is velvety smooth and a wonderful bright green – just the thing for a cold winter’s night. I was really happy with it – but next time I make it I will add a squeeze of lemon juice just to balance the flavours.
Spinach, Broccoli and Potato Soup
2 Tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, chopped
4 cups reduced salt vegetable stock ( I was lazy and used a carton of Woolworths organic veg stock)
4oog Potatoes, peeled and chopped
45og Broccoli, cut into florets
75g Baby spinach leaves
1/2 cup fresh basil leaves
1/3 cup Sour cream
1 Tbsp pesto
Fresh basil to garnish and crusty bread to serve
Fry the onion in the olive oil for about 5 minutes. Add the garlic and stir for 1 minute ( you don’t want it to burn!) Add the stock, broccoli and the chopped potato. Bring to the boil, then cover and reduce the heat to medium-low and simmer for about 6-7 minutes until the vegetables are nice and tender. Add the spinach and allow to wilt for about 1 minute before removing the pot from the heat to allow the soup to cool before blending. Add the basil leaves and blend in batches til smooth. Return to a clean pot and cook over medium heat until the soup is heated through. In a bowl, combine the pesto and sour cream ( I used a bit more than these quantities). Dish up the soup and top with a generous dollop of the pesto cream mmmmm. Garnish with fresh basil and serve with crusty bread.