Recipes

Broccoli, Spinach And Potato Soup

By April 10, 2018
broccoli, spinach and potato soup in white bowl with bread

Easy and delicious, even the kids will love this broccoli, spinach and potato soup.

Ingredients:

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Campbell’s Real Stock Vegetable Salt Reduced
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 1 tablespoon bought basil pesto
  • Fresh basil sprigs, to serve
  • Crusty bread slices, to serve

Method:

  1. Heat a saucepan over medium heat. Spray with oil.
  2. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil.
  3. Cover. Reduce heat to low. Simmer for 5 minutes.
  4. Add broccoli and simmer for 6-7 minutes or until vegetables are tender.
  5. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool. Add basil leaves.
  6. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture.
  7. Cook soup over medium heat for 2 minutes or until heated through.
  8. Combine sour cream and pesto in a bowl.
  9. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.