Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 2 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 2 slices wholemeal bread
- 5milliliter extra virgin olive oil cooking spray
- 1 small brown onion, finely chopped
- 1 clove garlic, crushed
- 1/2 small head broccoli, roughly chopped
- 3/4 cup salt-reduced chicken stock
- 2 cups milk
- 1 cup Woolworths frozen peas
- 60grams baby spinach leaves
- 1/4 bunch basil, leaves picked
Nutrition per serving
1880kJ / 449Cal
1880 Kilojoules or 449 Calories
22% of daily energy intake*
Protein
25.6grams
Fat
18.0grams
Carbs
44.4grams
Sugars
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A magical veggie blend of puréed peas, spinach and broccoli that is perfect for warming up the whole family on a chilly day.
Method
Step 1 of 3
Preheat oven to 200°C/180°C. Line a large baking tray with baking paper. Cut bread into 1cm cubes. Place in a single layer on prepared tray. Spray with oil. Bake for 12 minutes or until golden and crisp.
Step 2 of 3
Meanwhile, spray a large saucepan with oil and heat over medium heat. Add onion and garlic. Cook for 5 minutes, stirring, or until softened. Add broccoli, stock, milk and 1/2 cup water. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes, adding the peas in the last 3 minutes, or until broccoli is tender. Add spinach and half of the basil. Stir until wilted.
Step 3 of 3
Remove from heat. Using a stick blender, blitz until smooth. Ladle soup between bowls. Top with croutons and remaining basil. Season with freshly cracked black pepper. Serve
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