Ingredients
- 1 cup broccoli florets
- 1 cup spinach leaves (washed)
- 1 small onion (chopped)
- 3–4 garlic cloves (chopped)
- 1 tbsp butter or olive oil
- 1½ cups vegetable stock/water
- ¼ cup fresh cream or milk
- ½ tsp black pepper
- Salt to taste
- Optional: 1 small potato (for extra creaminess), herbs, chilli flakes
Method
1. Sauté the aromatics
Heat butter/oil in a pan. Add chopped onions and garlic, sauté until soft and fragrant.
2. Add broccoli & optional potato
Add broccoli florets (and potato if using). Sauté for 2–3 minutes.
3. Add water/stock
Pour vegetable stock or water. Cover and cook for 8–10 minutes until the veggies become soft.
4. Add spinach
Add spinach leaves and cook for just 1 minute until they wilt. Turn off the flame.
5. Blend the soup
Allow it to cool slightly, then blend into a smooth puree.
6. Add cream
Return to the pan, add cream or milk, and stir. Adjust salt, pepper & thickness. Simmer for 1–2 minutes (don’t boil hard after adding cream).
Serving
Serve hot with garlic bread, croutons, or a drizzle of olive oil.
You can also top it with fresh cream swirl, chilli flakes, or toasted seeds
