Slow Cooked Broccoli and Spinach Soup
Recipe submitted by Natalie Betteridge
Broccoli and Spinach soup.
Slow Cooked Broccoli and Spinach Soup
Serving: 6
Ingredients
- 1 x large bag baby spinach
- 1 kg broccoli florets
- 1 x brown onion
- 3 x vegetable stock cubes
- 1.5 litres water
- 5 x medium all rounder potatoes
- Salt and pepper to taste
- Large knob of butter
- 1/2 cup mature cheddar cheese.
Instructions
- Finely slice onions.
- Peel & quarter potatoes.
- Wash baby spinach.
- Boil water and add in a jug with stock cubes. (Additional water may be added if needed).
- Place all ingredients (except cheese & butter) into the slow cooker on high for 4 hours.
- After 4 hours mix in knob of butter.
- Turn slow cooker down to low, stir and leave for a further hour.
- Grate 1/2 cup of mature cheese.
- After an hour blitz your mixture in a blender or with a stick blender until smooth & add in the cheese. Stir through until cheese is melted.
- Serve.
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Made this soup for the first time using frozen broccoli and spinach defrosted before making. A very nice tasting soup I will be adding this to my collection. Thank you Natalie Betteridge for such a wonderful easy tasting soup. yummy ?