Ingredients
The following ingredients have 4 Servings
- 2 leeks, washed and sliced
- 250g broccoli, broken into florets
- 250g potatoes, peeled and chopped
- 600ml (1 pint) vegetable or chicken stock
- 100g spinach, washed
- 300ml (½ pint) semi-skimmed milk
- Ground black pepper
Instruction
- Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
- Heat until just boiling, then turn the heat down. Cook over a low heat with the lid on for 15-20 mins or until the potatoes are tender.
- Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.
- Blend the soup to a puree using a hand-held stick blender, or transfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.
