Spinach and broccoli soup

Slurp your way into winter with this easy Spinach and broccoli soup.

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.
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 the last 2 minutes of cooking. Set aside for 5 minutes to cool slightly.
Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

Source

1 tbsp olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

500g sebago potatoes, peeled, chopped

530g broccoli, cut into florets

1 litre chicken stock

120g baby spinach

1/2 cup pure cream

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