Bogeyman soup Recipe

(100 ratings)
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  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

2

Total Time:

00:40

Prep:

00:15

Cooking:

00:25

Nutrition per portion

RDA
Calories 127 kCal 6%
Fat 3g 4%
  -  Saturates 1g 5%
  -  of which Sugars 7g 8%
Salt 0.2g 3%

A gorgeous green healthy soup that’s full of nutritious vegetables, which the kids might not usually like to eat – just don’t tell them what’s in it!

Ingredients

  • 2 leeks, washed and sliced
  • 250g broccoli, broken into florets
  • 250g potatoes, peeled and chopped
  • 600ml (1 pint) vegetable or chicken stock
  • 100g spinach, washed
  • 300ml (½ pint) semi-skimmed milk
  • Ground black pepper

Method

  • Put the leeks, broccoli and potatoes into a large saucepan and add the stock.

  • Heat until just boiling, then turn the heat down. Cook over a lowheat with the lid on for 15-20 mins or until the potatoes are tender.

  • Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.

  • Blend the soup to a puree using a hand-held stick blender, ortransfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.

More Recipe Ideas

Top Tip

<strong>Top tip:</strong> You can use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make up the correct strength for 600ml (1 pint) of water. Cover, cool and refrigerate the soup, using it within 3 days of making and re-heat thoroughly before serving.