Ingredients
- 1 Leek
- 1 Celery Stalk
- 1 Courgette
- 6 Broccoli Florets
- 50g Spinach Leaves
- 1 tbsp Vegetable Oil
- 1 Vegetable Stock Cube
- 550ml Water
- 1 Pinch of Black Pepper
- 1 Pinch of Salt
How To Make
1. Top and tail the leek, celery and courgette and chop into thin slices. Chop the broccoli florets into small pieces.
2. In a large saucepan heat the oil and add all the vegetables. Gentle sweat the vegetables over a medium heat for 15 minutes. Boil the water and prepare the stock by dissolving the stock cube into it. Then add the stock and seasoning, bring to the boil and simmer for 5 minutes
3. Remove the heat and, using a blender (hand or jug), blend the soup slightly so it remains a good chunky texture.
4. Pour into a bowl and enjoy!
