This nourishing soup recipe is the perfect way to sneak in those greens. Spinach is the star of the show here, bringing a vibrant green colour and a mild, earthy flavour, while the addition of broccoli, peas, leeks, and potatoes brings layers of flavour to every spoonful. We've topped ours with cheddar cheese crouton toasts for dunking – and a touch of indulgence!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
330
Ingredients
2Tbsp.
olive oil, plus extra to drizzle
2
leeks, finely sliced
1
potato, about 225g, peeled and chopped into 2.5cm (1in) pieces
1
large broccoli head, about 300g, roughly chopped
150g
peas
1l
hot vegetable stock
100g
spinach
1
ready to bake baguette - we used Deli France
50g
Cheddar cheese, coarsely grated
Directions
Step 1Heat oil in a large pan and fry leek and potato for 10min until soft, stirring occasionally to prevent catching. Meanwhile, simmer broccoli in a large pan of boiling water for 3min, adding peas for the final 1min. Drain and immediately plunge into ice-cold water. This sets the colour to a vibrant green.
Step 2Once the broccoli and peas are cold, drain and set aside. Add stock to the potato pan and bring to the boil. Simmer for 5min until the potatoes are soft. Then add broccoli and peas and simmer for 3min before adding spinach for a further 2min.
Step 3Remove from heat and allow to cool slightly. Transfer to a blender and blitz until smooth – you may have to do this in batches. Return to a clean pan and reheat if necessary.
Step 4Meanwhile, make cheese toasties: preheat grill to medium. Slice the baguette into 1cm slices and transfer to a baking sheet. Grill for 2min until golden, turn the toast over and top each slice with a little cheese. Return to the grill for 2min until bread is golden and cheese is melted. Float two on top of each bowl of soup.
Use any of your favourite green veg in this nourishing soup you fancy.
If you don't have any Cheddar, use any hard cheese you like. A crumbly Stilton would work wonderfully here.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
