Soups

Broccoli, Spinach & Potato Soup

173
6
Olive oil spray -
brown onion, finely chopped - 1
garlic cloves, crushed - 2
salt-reduced vegetable stock - 1L (4 cups)
potatoes, peeled, coarsely chopped - 400g
broccoli, cut into florets - 450g
baby spinach leaves - 75g
fresh basil leaves - 1/2 cup
light sour cream - 90g (1/3 cup)
bought basil pesto - 1 tablespoon
Fresh basil sprigs - to serve
Crusty bread slices - to serve
Heat 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. Add 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. Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.
Nutritions

Calories
29

Sodium
780mg
32% DV

Fat
6g
9% DV

Protein
2g
4% DV

Carbs
2g
0% DV

Fiber
1g
6% DV