Ingredients
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Olive oil spray
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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1L (4 cups) Massel vegetable liquid stock
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400g potatoes, peeled, coarsely chopped
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450g broccoli, cut into florets
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75g baby spinach leaves
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1/2 cup fresh basil leaves
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90g (1/3 cup) light sour cream
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1 tablespoon bought basil pesto
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Fresh basil sprigs, to serve
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Crusty bread slices, to serve
Method
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1Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
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2Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
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3Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.
Source: taste.com.au
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