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PrintSPINACH AND BROCCOLI SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the fat in a saucepan, add the onion and garlic and sauté for about 2-3 minutes.
- Add the chopped potatoes, broccoli and spinach with stock, bring to the boil and simmer at least for 15-20 minutes. Puree the soup in a food processor.
- Add the cheese to the soup with the lemon juice, nutmeg and salt and pepper to taste.
- Garnish with the toasted pine nuts and serve with warm crusty bread.
INGREDIENTS
- 2 potatoes, chopped
- 1 onion, diced
- 1 broccoli, chopped
- 50 ml butter
- 400 grams baby spinach, washed and chopped
- 1 litre chicken or vegetable stock
- 2 tablespoons Cooking oil
- 1 garlic clove, crushed
- ¼ teaspoon grated nutmeg
- 200 grams Gorgonzola cheese, crumbled
- Juice of ½ lemon
- Salt and pepper, to taste
- 100 grams toasted pine nuts, to garnish
- Crusty bread, to serve
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