Even with the awful forecast for today we just had to escape cabin fever and get out for a quick walk and re-energise. We are so very lucky to have such stunning walks around the Peak District, just minutes away from home and one of our favorites is Macclesfield forest. Even on a cold and wet winters day it is beautiful and we can do a quick lap in under an hour, perfect for today!
Even though we ‘geared up’ we still looked like drowned rats at the end of it and needed something quick and tasty to warm our shivering bones! Bring on a bowl of this steaming soup served with chopped chives and crumbled feta on top. Just what we needed.
My boys love this and they don’t know the spinach is there! It’s so absolutely full of the all important folate but utterly delicious and freezes/reheats perfectly. I’ve been making it for years and is a staple in the Harris household, I do hope you enjoy, Mrs H x
serves 8 or 6 large portions, smartpoints 2
2 heads of broccoli, chopped including trimmed stem
3 fat cloves of garlic, chopped
2 onions, toughly chopped
2 sticks celery, roughly chopped
2 medium potatoes, peeled and roughly chopped
1.5 L veg or chicken stock
Few large handfuls of spinach
Couple of tablespoons of Chives, chopped
A little Feta, optional, to serve
Heat a stock pot of large saucepan and add a little olive oil spray. Add the onions, celery and garlic and sauté on a low heat until soft. Add the potato and broccoli and sauté for a few minutes. Pour in the stock to cover the veg. Bring to a boil and then reduce to a gentle simmer. Cover and simmer for 15 minutes.
One cooked add the spinach and then blend the soup to a velvety consistency. Season to taste and stir in most of the chopped chives. Ladle into bowls and served topped with a little feta and chopped chives if you like.