Broccoli, spinach & potato soup

Easy and delicious, even the kids will love this broccoli, spinach and potato soup.

Recipe «Broccoli, spinach & potato soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: Olive oil spray, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1L 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 light sour cream, 1 tbsp bought basil pesto, Fresh basil sprigs, to serve, Crusty bread slices, to serve.

Ingredients:

• Olive oil spray 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1L 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 light sour cream 
• 1 tbsp bought basil pesto 
• Fresh basil sprigs, to serve 
• Crusty bread slices, to serve 

Instructions

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