Broccoli & Spinach Soup

Broccoli & Spinach Soup 8

When you’ve only got a couple of things left in your fridge before you do your shopping, there aren’t that many things that you can make. This is were a good soup comes into it’s own. A simple soup that you can leave to cook while you’re busy doing other things. A few ingredients and you’re ready to go! Serve with some homemade crusty bread and this soup is a real winner 🙂

Broccoli & Spinach Soup 10

Broccoli & Spinach Soup 9

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes
Serves: 4
Calories Per Serving: 177 Cals

Ingredients

  • 550g/1lb 3oz Broccoli, chopped into small florets
  • 50g/2oz Baby Spinach
  • 4 Celery Stalks, thinly sliced
  • 2 Onions, diced
  • 4 Cloves of Garlic, finely chopped
  • 2l of Water
  • 3 Tbsp Olive Oil
  • 1 tsp Salt

Method

  • Heat the oil up in a large pan over a low-medium heat
  • Add the onion and celery to the hot oil and saute for about 10 minutes, stirring occasionally
  • Add the garlic to the pan and saute for a further 5 minutes
  • Add the Broccoli and cook for a further 5 minutes
  • Pour the water into the pan and let the vegetables simmer for about 50 minutes over a low heat
  • Once the vegetables are nice and tender take the pan off the heat and blend the vegetables until smooth. You can either use a hand blender directly in the pan or a blend in batches in a food processor
  • Once the soup is smooth add the uncooked baby spinach and blend again until smooth
  • Taste the soup and decide if you want to add any salt or not
  • You can now either put the pan back on the stove and heat through to serve immediately, or store the soup in an airtight container in the fridge.
  • You can also freeze this soup if you wish
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