Spinach and broccoli soup

Posted by adm On October - 12 - 2011

How to cook Spinach and broccoli soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, low
  • 500g sebago potatoes, raw, shredded
  • 530g broccoli, cut into florets
  • 1 litre chicken strain
  • 120g baby spinach
  • 1/2 cup pure bat

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with broccoli.

  • Follow tone 2, adding spinach in the conclusion 2 minutes of preparation.

  • Follow tone 3, replacing sour cream with pure cream and omitting cive. Service.

  • You could replace chicken stock with squawk, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure pick, sour ointment, croutons or cooked chopped bacon.

    Serve soup with crusty clams, bread rolls or pappadums.

    To blend soup, use a stick liquidiser, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high oestrus. Continue recipe, adding extra stock if necessity.

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