Broccoli, Spinach and Basil Soup

A fresh and nutritious green soup. This soup has flavourful broth with a wonderful lemony zing.

Course Main Course, Soup

Cuisine British, European

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword broccoli and spinach soup, broccoli soup, green soup, spinach and broccoli soup, spinach soup

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings

Calories 285

Heat the 2 tablespoons of olive oil in a large saucepan over a medium heat. Toss in the 2 diced onions and 4 cloves of diced garlic. Cook gently for 5 minutes until the onion has softened.
Pour in the 400g cubed potato, 400g chopped broccoli, 2 tablespoons nutritional yeast and 1 and 1/2 litres of vegetable stock. Bring the pan to the boil, then turn down to a simmer, cover and cook for 10 - 15 minutes until the potato and broccoli are fork soft.
Remove the saucepan from the heat and tip in 200g of spinach, 20g of basil and the juice of 1 lemon. Stir the greens into the soup until it they have wilted.
Use a stick blender or conventional blender to blitz the soup until smooth. Season to taste with salt and a good helping of freshly cracked black pepper.
Serve the soup with the remainder of the basil scattered over each dish. Top each bowl with a a helping of the toasted pine nuts, a sprinkling of the zest from the lemon and a glug of extra virgin olive oil.