Eat your greens soup!

As summer comes to a close and the evenings get cooler I am keen for soup - i've had a few people asking for vegetarian recipes - this can be made completely vegetarian by substituting the chicken stock with vegetable stock. Soups are so easy and can be frozen for nights when you don't have the time or energy to cook.

You will need;
1/2 tablespoon olive oil
1 brown onion chopped
1 leek chopped (if you split the leek right down the middle it is a lot easier to clean)
3 cloves garlic peeled and crushed
1 head broccoli chopped into small pieces
1 packet frozen peas
1 litre chicken stock (vege stock for vegetarians)
a few handfuls of baby spinach leaves (be generous)
a few mint leaves chopped
1 tspn salt
freshly ground black pepper

Place a large saucepan over medium heat and allow to heat for a minute before adding oil.

Add onions and leeks and a generous pinch of salt and allow to cook stirring occasionally until onions turn transparent.

Crush garlic into pan and stir through onions.

Add broccoli to pan along with peas.

Pour stock into the pan until the vegetables are just covered. If the stock doesn't quite cover the veges top it up with water.

Bring the liquid to the boil and as soon as broccoli pieces are just tender add in the spinach and stir through. It should wilt immediately. Add in your salt and a few good grindings of black pepper. Remove from heat. Be sure not to let veges cook too much as they will lose colour and flavour. Add in chopped mint.

Blend your soup using either a hand held food processor or blender..if you're using a blender best to let the soup cool a little first.

Taste for seasoning - you may need to add more salt and pepper depending on the stock you use.

You can eat it just as is - or for a more indulgent option add a dash of cream and stir through. Or a touch of cream or sour cream on top in your bowl. I like to add a little extra mint on top. Also great with garlic bread or croutons.