Broccoli and Spinach Soup with Chilli Crackers
Simple, healthy and tasty recipes by Paul Watters. This recipe is another easy to make favourite which will be enjoyed by all the family on a cold winters’ day.
Ingredients:
2tbsp of rapeseed oil
1 onion (peeled and chopped)
2 sticks of celery (washed and chopped)
1 large or 2 medium size potatoes (washed peeled and chopped)
2 tbsp of unsalted butter
1 litre of chicken or vegetable stock
1 head of broccoli rough cut including stalks
200g baby spinach
50g grated parmesan cheese
4 sprigs of fresh tarragon
4 tbsp of double cream
Flat leaf parsley
1 packet of chilli rice crackers (available in all good supermarkets)
Method:
In a stock pot or large saucepan add the rapeseed oil, followed by the chopped onion. Cook on a medium heat until soft (chef tip add a little water to prevent the onion from catching).
Add celery, diced potato and butter and stir well until the butter has melted. Place a lid on top of the saucepan and allow to cook for 5 minutes – then remove lid.
Pour in stock and any broccoli stalks and cook for a further 10-15 minutes until the stalks are soft.
Add the rest of the broccoli and cook until soft.
Carefully transfer to a blender and blitz until smooth – you can also use a hand blender. Bring back to the heat and crumble in the cheese. Keep a few small pieces of cheese back while waiting for soup to heat.
Once boiling, season the soup with black pepper and serve drizzled with a little cream around the bowl. Garnish with a sprig of tarragon, flat leaf parsley and serve with the crackers.
Enjoy!
