I have been making this soup for years, and it was a favourite from my first book – just the ticket for when you're feeling a little under the weather.
Serves: 4
INGREDIENTS
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, chopped
1 leek, trimmed and halved
1 large Agria potato, peeled and chopped
3 cloves garlic, crushed
1 litre chicken or vegetable stock
1 head broccoli, chopped into florets
1 cup frozen peas
120 grams baby spinach leaves
½ cup cream
½ cup basil leaves, plus extra for garnish
¼ cup mint leaves
sea salt and freshly ground pepper
To Serve
½ cup plain Greek-style yoghurt
¼ cup store-bought dukkah
METHOD
Heat butter and oil in a large pot over a medium heat and cook the onion and leek with a good pinch of salt for 10 minutes.
Add the potato and garlic and cook for 2-3 minutes then stir in the stock and bring to the boil. Reduce to a simmer and cook 15-20 minutes until the potato is soft.
Add the broccoli and peas and cook for 5 minutes, add the spinach and take off the heat allowing the spinach to wilt (give it a poke of encouragement).
Still off the heat, whizz with a stick blender. Add the cream, basil and mint and whizz again until smooth. Season with salt and pepper if needed.
To Serve: Ladle into bowls and serve with a swirl of yoghurt, basil leaves and a sprinkling of dukkah.
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