Soups and Starters Recipes - Spinach and Broccoli Soup Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 50 g/2 oz butter

• 1 onion, diced

• 1 garlic clove, crushed and chopped

• 2 potatoes, chopped

• 250 g/8 oz broccoli, chopped

• 300 g/10 oz spinach, washed and chopped

• 900 ml/1 1/2 pints Chicken or Vegetable Stock

• 125 g/4 oz Gorgonzola cheese, crumbled into small pieces

• 4-8 tablespoons lemon juice

• 1/2 teaspoon grated nutmeg

• salt and pepper

• 75 g/3 oz toasted pine nuts, to garnish

• warm crusty bread, to serve

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Method:

1. Heat the oil and butter in a saucepan. Add the onion and garlic and fry over a low heat for 3 minutes.

2. Add the potatoes, broccoli, spinach and stock, bring to the boil and simmer for 15 minutes.

3. Transfer the soup to a food processor or blender and process to a puree, if liked. Return to the pan and warm through.

4. Add the Gorgonzola, together with the lemon juice, nutmeg and salt and pepper to taste.

5. Transfer to a warm tureen, garnish with the toasted pine nuts and serve with warm crusty bread.