Spinach and Broccoli Soup2013-05-05
- Yield : 2-3 pints
- Servings : 4 - 6
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 45m
This recipe was born out of a desire not to throw away a bag of Spinach that was about to be inedible – I hate throwing away food. Plunging into the fridge I came up with a handful of ingredients that screamed ‘Soup Me’ – so I obliged. It’s quick and easy to make, freezes well and is ideal for lunch with some bread.
Sprinkling a little crumbled up Stilton or Picos Blue cheese on top just before you eat it turns it into something really quite special. You could reserve that little treat for a dinner party but why should you deprive yourself of the lovely taste sensation when the little salty morsel of cheese melts on your tongue….
- 150 gms / 6 ozs Spinach
- 150 gms / 6 ozs Broccoli - chopped
- 1 Onion - chopped
- Slug of Oil
- 1 litre / 35 fl ozs Vegetable stock
- ½ litre / 16 fl ozs Milk
- Black Pepper
- Worcestershire Sauce - optional
- Blue Cheese to serve
Heat the oil in a large pan and add the onion. Cook for a few minutes until it is softening, then add the broccoli and continue to cook for a few more minutes but do not allow it to burn.
Add the vegetable stock and milk and bring to a simmer. Cook until the broccoli is softened and breaking up, around ten minutes. Add the Spinach and continue to cook for another 5 minutes or so. I like to add a little Worcestershire Sauce at this point but that is entirely optional.
Blend all the ingredients together in the pan - a stick blender is best for this soup and then season to your taste with the Salt and Black Pepper. If you intend to serve the Soup with Blue Cheese go easy on the salt as the cheese will add quite a bit.
Eat with a sprinkle of Blue Cheese on top and bread of your choice for a light lunch or serve with Melba Toast for a Starter