- 1 leek
- A thumb of ginger
- 1 large potato
- 1 head of broccoli
- 1 vegetable stock cube
- 100g baby leaf spinach
- 25g mixed seeds
- 1 tbsp olive oil
- Sea salt
- 800ml boiling water
- Freshly ground pepper
- Medium pan with lid
- Vegetable peeler
- Measuring jug
- Hand-held blender or blender
- 1.
Trim the roots and top 3cm off the leek. Halve it, rinse out any grit and finely slice it. Peel and grate the ginger. Warm a pan on a medium heat and add 1 tbsp olive oil, the leek and a pinch of salt. Fry for 5 mins, stirring often, till glossy.
- 2.
While the leek cooks, fill and boil your kettle. Peel and chop the potato into small pieces. Chop the broccoli florets and stalk to match.
- 3.
When the leek has cooked for 5 mins, add the ginger and the potato to the pan. Cook for 2 mins, stirring, then add the broccoli. Pour in 800ml hot water from the kettle and crumble in the stock cube. Stir, then simmer for 8 mins till the potato is tender when pierced with a knife.
- 4.
After 8 mins, add the baby leaf spinach to the pan. Stir gently to wilt it.
- 5.
Blend the soup smooth using a stick blender in the pan, or ladle it into a blender and blitz. Taste the soup and add more salt or some pepper if you think it needs it.
- 6.
Ladle the soup into a couple of warm bowls. Scatter over the mixed seeds to serve.
- Tip
Eat Me, Keep Me
This soup, minus its topping, can be stored in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into portions, cool completely then chill or freeze. Defrost overnight and reheat till piping hot. Top with the seeds before serving.