Super-green broccoli, spinach & Stilton soup

Name: Super-green broccoli, spinach & Stilton soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 20 g unsalted butter; 2 tsp olive oil; 2 medium baking potatoes (about 500g), scrubbed and cut into 1cm cubes; 2 medium leeks, trimmed and finely sliced; 350 g broccoli (1 small head), trimmed and roughly chopped; 500 ml vegetable stock; 20 g pack rosemary, leaves picked and finely chopped; 45 g Stilton (or similar strong blue cheese), crumbled; 260 g pack Essential spinach; 30 g Good4U Super Sprouts Salad Topper

There’s nothing like an intensely green soup to make you feel like you’re eating something incredibly virtuous. Good news: in this case, you really are – but it tastes delicious, too. Adding such a generous amount of spinach right at the end helps to preserve more of its delicate vitamin C, thanks to the short cooking time, while vitamin C also helps the iron from the spinach to be more easily absorbed. The Stilton (or any similar, strong blue cheese) isn’t overt, but it does add a beautifully subtle savouriness.

5 out of 5 stars(9) Rate this recipe

HealthySource of vitamin C2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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Ingredients

20g unsalted butter
2 tsp olive oil
2 medium baking potatoes (about 500g), scrubbed and cut into 1cm cubes
2 medium leeks, trimmed and finely sliced
350g broccoli (1 small head), trimmed and roughly chopped
500ml vegetable stock
½ x 20g pack rosemary, leaves picked and finely chopped
45g Stilton (or similar strong blue cheese), crumbled
260g pack Essential spinach
30g Good4U Super Sprouts Salad Topper

Method

Put ½ the butter and ½ the oil in a large, lidded frying pan set over a medium heat. Add the potatoes with a pinch of salt and cook, stirring often, for 5 minutes. Add 2 tbsp water, then cook gently for 10 minutes, covered, until the potatoes are just soft; set aside.
Melt the remaining butter and oil in a large saucepan set over a medium-low heat. Add the leeks, broccoli and ½ the softened potatoes from the frying pan. Cook gently until the leeks are soft, but not coloured (about 8 minutes). Add the vegetable stock with 150ml water and bring to a simmer. Cover and cook for 10 minutes.
Meanwhile, return the frying pan with the remaining potatoes in it (uncovered) to a medium heat. Add the rosemary and cook, stirring, for 5-7 minutes, until the potatoes are golden. Season with plenty of black pepper, then stir in 15g crumbled Stilton; heat through for a minute to melt the cheese, then take off the heat.
Plunge the spinach and 20g Stilton into the soup pan. Allow to wilt and melt for barely 30 seconds, then remove from the heat. Purée with a stick blender, or in batches in a freestanding blender, until it becomes smooth and a uniform bright green. Return the soup to the pan set over a low heat to warm through gently, then divide between warm serving bowls. Serve scattered with the potato croutons, the salad topper sprouts and the remaining 10g crumbled Stilton.

Cook’s tip

You can swap the fresh broccoli and spinach for Essential Frozen Broccoli Florets (about 350g) and frozen whole-leaf spinach (about 100g), adding the spinach halfway through the cooking time.