I have been making this soup for years, and it was a favourite from my first book – just the ticket for when you're feeling a little under the weather.
Serves: 4
INGREDIENTS
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, chopped
1 leek, trimmed and halved
1 large Agria potato, peeled and chopped
3 cloves garlic, crushed
1 litre chicken or vegetable stock
1 head broccoli, chopped into florets
1 cup frozen peas
120 grams baby spinach leaves
½ cup cream
½ cup basil leaves, plus extra for garnish
¼ cup mint leaves
sea salt and freshly ground pepper
To Serve
½ cup plain Greek-style yoghurt
¼ cup store-bought dukkah
METHOD
Heat butter and oil in a large pot over a medium heat and cook the onion and leek with a good pinch of salt for 10 minutes.
Add the potato and garlic and cook for 2-3 minutes then stir in the stock and bring to the boil. Reduce to a simmer and cook 15-20 minutes until the potato is soft.
Add the broccoli and peas and cook for 5 minutes, add the spinach and take off the heat allowing the spinach to wilt (give it a poke of encouragement).
Still off the heat, whizz with a stick blender. Add the cream, basil and mint and whizz again until smooth. Season with salt and pepper if needed.
To Serve: Ladle into bowls and serve with a swirl of yoghurt, basil leaves and a sprinkling of dukkah.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Roast Chicken, Vegetable and Orzo Soup]()
RecipeRoast Chicken, Vegetable and Orzo Soup
Article by Olivia Galletly![Eat Your Greens Soup with Puffed Quinoa and Parmesan Crisps]()
RecipeEat Your Greens Soup with Puffed Quinoa and Parmesan Crisps
Article by Claire Aldous![Mushroom Soup with Garlic Sourdough Croutons]()
RecipeMushroom Soup with Garlic Sourdough Croutons
Article by Olivia Galletly![Carrot, Cumin and Coriander Soup with Red Lentils and Dukkah]()
RecipeCarrot, Cumin and Coriander Soup with Red Lentils and Dukkah
Article by Sarah Tuck
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.