
Serves: 3 to 4
Preparation: 15 minutes
Cooking: 20 minutes
1 large head of broccoli, chopped into florets
1 leek, finely sliced
4 handfuls of spinach leaves
2 cloves garlic, finely chopped
3 cups chicken or vegetables stock (we used salt reduced)
1 tablespoon olive oil
¼ cup plus 1 tablespoon pecorino cheese, grated
Black pepper
Natural yoghurt to serve (optional)
Heat olive oil in a large pot over a low-medium heat then sauté the leeks for around five minutes until soft
Add the garlic and stir for one minute before adding broccoli and stock
Simmer gently for approximately 10 minutes until the broccoli is tender, then add the spinach and simmer for a further 3 to 4 minutes
Take off the heat and blend the soup with a hand blender
Add the pecorino cheese and stir until melted. Season to taste
Serve the soup with a sprinkle of cheese and a tablespoon of natural yoghurt. Try chopped parsley or chia seeds as a garnish