Broccoli, Leek & Goat's Cheese Soup Recipe

Ingredients

400g leeks
1 onion
A handful of flat leaf parsley
500g potatoes
1 vegetable stock cube
1 courgette
A head of broccoli, approximately 400g
200g baby leaf spinach
100g soft goat's cheese
25g hazelnuts, toasted & chopped

Prep: 15 mins | Cook: 40 mins

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Method

1. Trim, halve, rinse and slice the leeks. Peel and finely chop the onion. Finely chop the parsley stalks. Set the leaves aside for later.

2. Put a large pan on a medium heat. Add 1 tbsp oil, the chopped veg and parsley stalks. Season with salt and pepper. Fry, stirring often, for 10 mins till glossy. If the veg brown too quickly, turn the heat down and add a splash of water.

3. While the veg fry, peel and roughly chop the potatoes. Fill and boil your kettle.

4. Add the potatoes and vegetable stock powder to the pan. Pour in 1 ltr hot water. Bring to the boil. Pop on a lid. Simmer for 10 mins.

5. Meanwhile, trim and chop the courgette. Trim the dry end off the broccoli stalk. Roughly chop the stalk and break the head into florets.

6. Add the broccoli and courgette to the pan. Simmer, lid off, for 8-10 mins till all the veg are soft. Add the spinach and stir to wilt it.

7. Ladle the soup into a heatproof blender. Add half the goat’s cheese and half the parsley leaves. Blitz till smooth. Alternatively, use a hand-held blender to blitz the soup in the pan. Taste and add salt and pepper, if needed.

8. Ladle the soup into 4 warm bowls. Top with the remaining goat’s cheese, parsley and the chopped hazelnuts. Seve straight away.

9. Love Your Leftovers
The soup will keep for up to 3 days in the fridge. You can blitz all the goat's cheese and the hazelnuts into the soup if you like, or dot them over the top of the soup after ladling them into tubs. Seal and chill. Reheat in the microwave or on the hob, adding an extra splash of water or stock if needed.