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ABEILLE | Cellular Blankets | The Perfect Layer

Broccoli, Spinach & potato soup

Daisy

Broccoli, Spinach & potato soup It cetainly feels like spring has sprung, everyone seems to be getting fit, going to the gym and eating healthier. This is a great soup using spring greens and also a great starter for St. Patricks day tomorrow! 20140316-123339.jpg

Ingredients...

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) salt-reduced vegetable stock
  • 400g potatoes, peeled, coarsely chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 90g (1/3 cup) light sour cream
  • 1 tablespoon bought basil pesto
  • Fresh basil sprigs, to serve
  • Crusty bread slices, to serve

Method...

  1. 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.
  2. Step 2 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.
  3. Step 3 Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.

20140316-123317.jpg It is such a gorgeous day, the sun is shining and whilst I made lunch Florence played happily with her dolls in the garden. 20140316-123328.jpg I called her in when I had dished up and gave her a small bowl of soup with some lovely brown bread. 20140316-123425.jpg Florence loved it so much she had seconds, it's a great way to get lots of healthy vegetables into a toddler. Especially when there is 'dip dip' involved. Hope you are all enjoying this beautiful weather as much as we are!

Daisy x