600g broccoli florets (3 small heads of broccoli)
1 tablespoon olive oil
1 brown onion, diced
2 cloves garlic, peeled and roughly chopped
1 1/2 cups frozen peas
1.25 litres (5 cups) vegetable stock
120g English spinach leaves, shredded
1 cup loosely packed parsley leaves, finely chopped
Salt and Pepper
To serve: pesto, yoghurt, fresh herbs of choice
Heat the oil in a large saucepan over a medium high heat. Saute the onion until translucent and then add in the garlic and sauté for a further minute.
Add the peas and broccoli florets and sauté for 2 minutes. Pour in the hot stock and bring to the boil with the lid on. Once boiling remove lid and simmer gently for five minutes. Remove from the heat and add in spinach and parsley. Stir through to allow the greens to wilt. Puree in a high powered blender or food processor until smooth. Season to taste. Serve with a generous dollop of pesto, greek yoghurt and top with fresh herbs. Delish with a slice of Sweet Potato and Seed Bread too – find the recipe here.