All night I could hear the rain falling on our roof. So, this morning I decided to make a batch of Lemon and Broccoli Soup. Easy on effort and big on satisfying flavours, it’s my version of a Donna Hay recipe that I tore out of a magazine several years ago. Enjoy!
Lemon and Broccoli Soup
50g unsalted butter
1 leek, rinsed and sliced
2 cloves of garlic, crushed
1 head of broccoli, chopped roughly
4 cups of vegetable stock
4 big handfuls of baby spinach leaves
1 cup cream
1 tablespoon lemon juice
Sea salt and cracked black pepper
Cook butter, leek and garlic over a medium heat until the leek is tender.
Add the broccoli and stock and bring to the boil. Cook until the broccoli is tender.
Add the spinach and cook for about a minute until the spinach has wilted.
Use a hand-held blender to blend the soup until smooth.
Stir in the cream, lemon juice, salt and pepper and serve with toasted bread.