Broccoli Spinach Soup

Quick Answers

How to Make Broccoli Spinach Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and cook for 30 seconds.

   Mark done Start 4 min timer

2. Add the broccoli, potato and stock and bring to a boil. Lower the heat and simmer for 12 minutes, until the potato and broccoli are tender.

   Mark done Start 12 min timer

3. Add the spinach and stir for 30 seconds, until just wilted. Take the pot off the heat.

   Mark done Start 30 sec timer

4. Blend until smooth. Stir in the salt, nutmeg and lemon juice and taste.

   Mark done

Worth Getting Right

• Do not cover the pot while the broccoli simmers; trapped steam dulls the green.
• If the soup is thick, thin it with a splash of hot stock.
• Blend in batches so the hot soup does not push the lid off.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairs Well With

A slice of wholegrain toast · A green salad · A spoonful of yogurt

Storage

Keeps in the fridge for up to 3 days. Freezes for up to 3 months.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.