Broccoli, spinach & potato soup

Easy and delicious, even the kids will love this broccoli, spinach and potato soup.

The ingredient of Broccoli, spinach & potato soup

1. Olive oil spray
2. 1 brown onion, finely chopped
3. 2 garlic cloves, crushed
4. 1L (4 cups) Massel vegetable liquid stock
5. 400g potatoes, peeled, coarsely chopped
6. 450g broccoli, cut into florets
7. 75g baby spinach leaves
8. 1/2 cup fresh basil leaves
9. 90g (1/3 cup) light sour cream
10. 1 tablespoon bought basil pesto
11. Fresh basil sprigs, to serve
12. Crusty bread slices, to serve

The instruction how to make Broccoli, spinach & potato soup

1. Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
2. Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
3. Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.

Nutritions of Broccoli, spinach & potato soup

calories: 202.194 calories
fatContent: 8 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 18 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent: 13 milligrams cholesterol
sodiumContent: 1064.9 milligrams sodium