Pack in plenty of greens with this warming and nourishing soup. Serve with some low-fat cream cheese spread onto crackers or toast for a more filling meal.
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1 teaspoon olive oil
2 leeks, finely sliced
1 medium potato, peeled and finely chopped
2 cloves garlic, finely diced
1 large head broccoli, about 300g, roughly chopped
250g frozen peas
500ml reduced-salt vegetable stock
100g spinach
Large handful of fresh coriander, roughly chopped
Freshly ground black pepper
Heat the oil in a large pan over a medium heat. Cook the leek and potato for 10 minutes or until soft, adding a teaspoon of water if needed. Add the garlic and cook for a further minute.
Meanwhile, simmer the broccoli in a large pan of boiling water for 3 minutes, adding the peas for the final minute. Drain (saving 600ml of the cooking water) and plunge the vegetables into cold water to retain their colour.
Add the stock and vegetable water to the leek and potato and bring to the boil. Stir in the broccoli and peas, along with the spinach, and cook for 2 minutes.
Remove from the heat. Transfer the mixture to a blender, adding the coriander, and blend until smooth (you may need to do this in batches).
Return to a clean pan to reheat if necessary. Season with pepper and serve.
Plunging green vegetables into ice cold water after cooking helps them retain their vibrant colour.
SERVES:4
CALORIES:175
FAT:0.5g
SALT:0.3g
SUGAR:7.5g
5 A DAY:3