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.

Ps: I’ve been nominated as a Kidspot Top 50 Blogger. I’d be tickled pink if you took a moment to vote for me!