INGREDIENTS
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g potatoes, peeled and cubed
530g broccoli, cut into florets
1 litre quality chicken liquid stock (vegans/vegetarians can switch for a vegetable stock)
120g baby spinach
1/2 cup pure cream (optional)
Pepita seeds to serve (a must)
METHOD
Heat oil in a large saucepan and gently cook onion and garlic until onion has softened. Add broccoli and potato and continue to cook for a further 5mins. Keep stirring the pan so nothing burns.
Add the stock, season, cover and to the boil. Once boiling reduce heat and simmer for 20mins or until the potato has softened. Add spinach and cook for 2 mins (no more) before setting aside to cool to warm.
Blend until smooth before returning to the pan to heat on a low heat. Add pure cream (optional) and heat for a further minute. Serve with a fresh crusty bread and a sprinkling of pepitas.
