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!
- 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
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.
Top tip: 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.