Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch continental parsley
- 2tablespoons extra virgin olive oil
- 1 large brown onion, chopped
- 5 cloves garlic, crushed
- 1.50L salt-reduced vegetable stock
- 250grams washed potatoes, peeled, chopped
- 600grams broccoli, chopped
- 60grams baby spinach leaves
- 1/2 Greek-style yoghurt
Nutrition per serving
1490kJ / 355Cal
1490 Kilojoules or 355 Calories
17% of daily energy intake*
Protein
17.1grams
Fat
20.6grams
Carbs
25.5grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Chop parsley, keeping leaves and stems separate. Heat oil in a large saucepan over medium heat, add onion and cook, stirring, for 5 minutes or until softened. Add garlic, parsley stalks and three-quarters of the chopped parsley leaves and cook, stirring, for 3 minutes or until fragrant.
Step 2 of 3
Add stock and potato, then bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes or until potato is tender. Add broccoli and cook, for 8 minutes or until tender. Stir in spinach, remove pan from heat and allow to cool slightly.
Step 3 of 3
Using a stick blender, blend until smooth, then return pan to low heat and bring to a simmer. Divide soup among bowls. Drizzle over yoghurt, scatter over remaining parsley, season and serve.
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