Broccoli, spinach & potato soup

Broccoli, spinach & potato soup

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

The ingredient of Broccoli, spinach & potato soup

  1. Olive oil spray
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1L (4 cups) Massel vegetable liquid stock
  5. 400g potatoes, peeled, coarsely chopped
  6. 450g broccoli, cut into florets
  7. 75g baby spinach leaves
  8. 1/2 cup fresh basil leaves
  9. 90g (1/3 cup) light sour cream
  10. 1 tablespoon bought basil pesto
  11. Fresh basil sprigs, to serve
  12. Crusty bread slices, to serve

The instruction how to make Broccoli, spinach & potato soup

  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.
  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.
  3. Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.

Nutritions of Broccoli, spinach & potato soup

fatContent: 202.194 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 13 milligrams cholesterol

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