| | Directions | | Melt the butter in a soup kettle. Add the onion, leeks, carrot and garlic. Cook over low heat for 10 minutes, until wilted.Add the stock, broccoli, tomatoes and parsley. Bring to a boil, reduce heat, cover and simmer for 25 minutes.Add spinach to the soup. Stir in the cardamom, nutmeg, salt and pepper. Cook one minute and remove from heat. Cool slightly. Puree the soup, using a submersible hand-blender. Add the lemon juice just before serving. Makes 8 portions. |
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| Ingredients | | - |  | 2 heads broccoli, ends trimmed |
| - | | 4 tablespoons butter |
| - | | 1 onion, chopped roughly (large) |
| - | | 2 leeks, well rinsed and thinly sliced |
| - | | 1 carrot, peeled and chopped (large) |
| - | | 6 cloves garlic |
| - | | 8 cups chicken stock |
| - | | 2 plum tomatoes, coarsely chopped |
| - | | 1/4 cup flat leaf parsley, chopped |
| - | | 8 ounces baby spinach leaves (1 bag) |
| - | | 1/4 teaspoon cardamom |
| - | | 1/4 teaspoon nutmeg |
| - | | salt and pepper |
| - | | 1/4 cup fresh lemon juice |
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