This family classic is a steaming bowl of serious good health.
It started life as a way to use up veges that may have been a bit past it, and with a few tweaks along the way has become one of our firm family favourites.
It’s amazing how many serves of veges you can eat in soup format! I’d guess this recipe must pack a good 3-4 serves of veges per bowl as well as plenty of fibre. I can never go past an opportunity to add protein, so there’s a can of butter beans in here for good measure too.
- 2 tbsp olive oil
- 1 leek, chopped
- 1 onion, chopped
- 4 sticks of celery, chopped
- 3 cloves garlic, chopped
- 1 tbsp cumin seeds
- 1/4 tsp chilli flakes
- 1 litre vegetable stock
- 1 can butter beans, drained and well rinsed
- 1 potato, chopped (floury is best, I used Agria)
- 1 broccoli, chopped
- 8 large spinach leaves, chopped (approx. 3 cups)
- Zest and juice of 1 lemon
- Heat olive oil in a deep saucepan or stock pot. Add leek, onion, celery, garlic, cumin seeds and chilli flakes, then cook over a low to medium heat until everything is really soft and fragrant.
- Next add your vegetable stock, butter beans and potato. Bring to a simmer and leave to cook for about 20 minutes, or until the potato is soft.
- Add your broccoli and spinach and cook for another five minutes. I needed to top up with some more boiling water at this point, to ensure the broccoli was covered. Watch the cooking time - you want your broccoli to be soft enough to blend, but don't overdo it otherwise it'll start to smell sulphurous which is not what you want at all. I use the whole broccoli, so I add the chopped stalk a few minutes before the rest of the broccoli florets to ensure it cooks through.
- Blend until smooth, then add the zest and juice of a lemon, and salt and pepper to taste.
- Serve drizzled with a little extra virgin olive oil (I used lemon infused, which was fantastic) and some extra chilli if that's your thing.