1 Bunch of Silverbeet (or any other spinach you prefer)
2 medium sized whole heads of Broccoli
1 leek – finely sliced
1 large all-purpose Potato – diced
1 tbs Ras El Hanout
6 cups of good quality Vegetable stock – or Chicken if that’s what you have
1/4 cup of Cream
Salt and Pepper
Remove the leaves from the Silverbeet and wash them well, and set aside to drain. Now chop the stems. Roughly chop the broccoli, including the stems, wash well and set aside. In a large, heavy based saucepan heat 2 tbs of oil over a medium/high flame and fry the leeks, stirring until they are beginning to brown. Add the Ras El Hanout and fry for a further minute until becoming fragrant. Once the spices are fragrant, add the potato, silverbeet stems (if using) and broccoli and cook for a further minute.
Now, add the stock, bring to the boil, cover and reduce the heat so the soup is on a steady simmer for 15 minutes. After this time, the veg should be soft.
Add the spinach and replace the lid. Leave to steam and wilt for a further 3 minutes, then turn the heat off immediately (This will ensure the soup retains it's vibrant green colour by not overcooking the spinach). Once the spinach has wilted, stir the soup thoroughly and using a stick blender or food processor, puree the soup until it is smooth. Add the cream and season well with the salt and pepper... YUM-MAYYYYY!!!
Please Note: Ras El Hanout is a spice mix from North Africa. If this is unavailable (or you don't want to make your own) it can be substituted with Garam Masala for an Indian twist instead. *** TIP - You can use any type of spinach you like, rainbow chard and Kale would also work equally well in this recipe.
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Chef + Bespoke Caterer + Ketchup Craftswoman Writer + Recipe Developer + Live Entertainer 2014 My Kitchen Rules 'MKR' Champion.
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