Broccoli, Spinach & Potato Soup



  • 450g broccoli, cut into florets
  • olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Vegetable Stock 
  • 400g potatoes, peeled, coarsely chopped
  • 75g baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 1 tablespoon basil pesto
  • Fresh basil sprigs, to serve


        1. Heat a saucepan over medium heat. line with oil.
        2. Add onion and stir for 5 minutes or until soft.
        3. Add garlic and stir for 1 minute or until aromatic.
        4. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes.
        5. Add broccoli and simmer for 6-7 minutes or until vegetables are tender.
        6. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
        7. Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture.
        8. Cook soup over medium heat for 2 minutes or until heated through.
        9. Combine sour cream and pesto in a bowl.
        10. Divide soup among bowls. Top with pesto cream and basil sprigs. 
        11. Serve with crusty bread or croutons if desired