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    Take 2 - Broccoli Soup


    by VOLTmedia

    12 839 views
    Make this easy broccoli soup recipe with leeks, spinach and toasted walnuts - a quick and easy soup recipe for winter

    Get recipe & shop ingredients online:

    Heat pan, saute leek and garlic, add potatoes and stock cook for 10 minutes. Add broccoli cook for 10 minutes. Remove from heat add spinach. Puree with a stick blender.

    Prep mins: 15
    Cook mins: 20
    Serves: 4

    2 tablespoons Woolworths Select Spanish classic olive oil
    2 leeks, washed, trimmed, halved and roughly chopped
    3 cloves garlic, roughly chopped
    2 medium red delight potatoes, peeled and cut into 2cm pieces
    2 small heads broccoli (600g), trimmed and roughly chopped
    1 litre Woolworths Select liquid chicken stock
    60g baby spinach leaves
    ½ cup Woolworths sour cream
    1/4 cup Woolworths Select walnut, toasted thinly sliced
    2 tablespoons coarsely chopped fresh continental parsley

    1. Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring for about 3-5 minutes or until soft. Add garlic and cook for 30 seconds. Stir in potatoes and stock, bring to a boil. Cover partially with a lid; reduce heat and simmer for 10 minutes. Stir in broccoli, cover, simmer for a further 5-10 minutes or until broccoli is tender. Remove from heat, stir through spinach.
    2. Blend with a stick blender until smooth. Stir in half the sour cream. Season.
    3. Divide soup among bowls. Spoon over remaining sour cream, scatter with parsley and top with walnuts and freshly ground black pepper.

    Tip1: Make sure you cook the leek and garlic until very soft with no colour, this is the flavour base of the whole soup; before adding the remaining vegetables.
    Tip2: You can omit the sour cream from this recipe and dollop the final soup with Woolworths Select Greek yoghurt.
    Tip3: Let hot soup cool at room temperature, uncovered for 1 hour, stirring occasionally — or until almost at room temperature. Cover and refrigerate until cold. This soup can be stored in the fridge for up to 2 days. You can freeze this soup after blending and before adding the sour cream. Freeze after soup has been chilled for 4 hours or overnight in the fridge. Soup will last up to two months in the freezer.

    Tools you may need:
    Stick blender

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