MAXINE GORDON whizzes up some healthy broccoli soup

IT may be spring, but there is still a chill in the air, so a warming bowl of soup is still welcome.

I played the old Ready, Steady, Cook game again, typing into Google the leftovers in my fridge – broccoli, potatoes, spinach and pesto – and crossed my fingers.

A few recipes popped up online, confirming my suspicion that these ingredients would make a great broth.

The result was very good: a thick, green soup, strong flavoured on account of the broccoli, spinach and pesto – and perfect with a cheese toastie on the side for supper.


Broccoli soup

1 tablespoon of olive oil

1 onion (chopped finely)

2 garlic cloves (crushed)

500g potatoes (peeled and chopped into dice)

500g broccoli (cut into florets, use stalks too)

1 litre of stock

120g of baby spinach

Few dollops of pesto (optional)


Method:

1. Heat oil in a large saucepan over a medium-high heat. Add onion and garlic and cook for two to three minutes, until starting to soften. Careful they don’t burn. Add potatoes and broccoli and cook, stirring, for about five minutes.

2. Add stock, season with pepper, cover and bring to the boil. Reduce heat to medium-low and simmer for about 10-15 minutes, until the potato is tender. Add spinach for the last two minutes of cooking time.

3. Blend until smooth and add pesto if using. Mix thoroughly and serve.