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

• olive oil spray
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1l 4 cups massel vegetable liquid stock
• 400g potatoes peeled coarsely chopped
• 450g broccoli cut into florets
• 75g baby spinach leaves
• 1 2 cup fresh basil leaves
• 90g 1 3 cup light sour cream
• 1 tablespoon bought basil pesto
• fresh basil sprigs to serve
• crusty bread slices to serve

The Instruction of broccoli spinach potato soup

• 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
• 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
• 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

fatContent: 202 194 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 13 milligrams cholesterol

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