Broccoli, Leek and Spinach Soup

Broccoli, Leek and Spinach Soup

Serves: 3 to 4

Preparation: 15 minutes

Cooking: 20 minutes

Ingredients

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)

Method

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