Broccoli and Spinach Soup

Jenny Smith
Jenny Smith

Cook: 30min

Total: 40min

Yield: 4 servings

Dish: Soups

Cuisine: Soups

Ingredients

  • 2 potatoes
  • 2 cups of vegetable stock (or chicken stock)
  • 1 broccoli
  • 1 bag of silverbeet or spinach
  • 150ml of cream
  • 2 rashers of baccon and parmesan for serving

Method

  1. Remove fat from bacon and lay on a grill tray. Fan bake for 20-30 minutes. Loads of fat will drip off. Remove when you’re left with crispy dark bacon (bacon jerky)
  2. Peel potatoes, chop and cook in stock until soft (approximately 30 minutes)
  3. Meanwhile prepare greens as you normally would (trim broccoli and remove the silverbeet stem). Steam for 10 minutes until just cooked and bright green
  4. Add greens to the potatoes and blend until completely smooth
  5. Stir through cream
  6. Serve in bowls with bacon and parmesan sprinkled on top, mmm

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Keywords: Broccoli & Spinach Soup, Broccol, Spinach, Soup