Broccoli, spinach & potato soup by Chrissy Freer

Broccoli, spinach & potato soup for person

Easy and delicious, even the kids will love this broccoli, spinach and potato soup.

Ingredients for Broccoli, spinach & potato soup

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Massel vegetable liquid stock
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • Broccoli, spinach & potato soup, How to Make

    • Step 1
      Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
    • Step 2
      Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
    • Step 3
      Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.

    Notes:

    Additional information for Broccoli, spinach & potato soup

    Preparation: 0:15 Minutes, Cooking: 0:15 Minutes, Serving: Person, Level:

    Nutrition Info:

    846 kj Energy, 8g Fat Total, 3g Saturated Fat, 7g Fibre, 11g Protein, 13mg Cholesterol, 1064.9mg Sodium, 4g Carbs (sugar), 18g Carbs (total),

    All nutrition values are per serve

    This Broccoli, spinach & potato soup published first on: Australian Good Taste, Images by: Rob Palmer

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