Green vegetables always make a colourful and tasty soup which is healthy and cheap to make. I always make a big pot and freeze into portions. Perfect for a quick lunch or warming mug after a winters walk.
The addition of the lemon juice enhances the different flavours of the vegetables but add it slowly and taste as you go along. Too much can be too harsh.
The optional additions give a more filling soup which is packed with even more flavour.
Broccoli, Pea and Spinach Soup
Servings: 4
Ingredients
- 500 g broccoli chopped into small florets
- 1 large or 2 small onions peeled and chopped
- 3 tbsp sunflower oil
- 2 cloves garlic peeled and chopped
- 1.5 L water
- 250 g frozen peas
- 250 g spinach leaves
- 500 g milk
- Salt and black pepper
- Lemon juice
Optional additions
- 200 g blue cheese crumbled
- 200 g grated mature cheddar cheese
- 1-2 tbsp pesto
Instructions
- Heat the oil in a large pan.
- Add the onions and cook until soft and opaque. Add the garlic and cook for a further 2 minutes over a moderate heat.
- Add the broccoli and toss well over a moderate heat for 5 minutes.
- Add the water and stir. Bring to the boil and cook for 5-10 minutes until tender.
- Add the peas and tear the spinach leaves into the pan. Bring to the boil and cook until all the vegetables are cooked.
- Reduce the heat and add the milk. Heat through. Remove from the heat.
- Blend until smooth and season to taste. Add a little lemon juice to enhance the flavour.
- At this point add any of the optional extras and stir well. Heat through to serve.
