I can’t tell you just how excited I am to be in Perth right now. Breathing in fresh, crisp air and pouring cold water out of the tap, that you can drink is just too much. Not to mention I get to wear cardigans. Far too much.
Todays goals: wear socks
Weekend goals: make a big batch of this and watch continuous Netflix.
Pure perfection.
Broccoli, Spinach & Cheddar Soup
Serves 4
Ingredients
3tbs of olive oil
Knob of butter
1 brown onion, roughly chopped
4 garlic cloves, roughly chopped
1 leek, white part only chopped
3tbs fresh thyme leaves
2 small-medium broccoli, roughly chopped
2 large handfuls of fresh spinach
1L of chicken or veg stock
1 cup of milk
Handful of grated strong cheddar cheese
Salt & pepper
Crusty bread to serve
Method
Heat the olive oil and butter in a large pot and sauté the onion, garlic, leek and thyme over a slow heat until translucent and soft.
Add the broccoli, spinach, chicken stock and milk and bring to the boil. Reduce to a low simmer and cook for 15 minutes.
Puree the soup using a food processor or hand held blender then return to the heat and stir through the cheese until melted.
Season to taste and serve with crusty bread. Nom nom.
danieljburt says
This is a winter must have, also helped cure a head cold – perk!
thewanderingmatilda says
Ohhhhh thanks Burty!
Bunny Eats Design says
That cheesy bread looks like heaven.
thewanderingmatilda says
mmmmm all the cheesy bread!
foodamazers says
💚