1 large brown onion, chopped
2 garlic cloves, crushed
500g potatoes, peeled, chopped
530g broccoli, cut into florets
1 litre chicken stock
120g baby spinach
1/2 cup pure cream
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add broccoli and potato. Cook, stirring, for 5 minutes.
2. Add *stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Add spinach in last two minutes of cooking. Set aside for 5 minutes to cool slightly.
3. Blend, in batches, until smooth. Return to pan over low heat. **Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.
4. Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
*You could replace chicken stock with beef, vegetable or salt-reduced stock.