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.