I have been making this soup for years, and it was a favourite from my first book – just the ticket for when you're feeling a little under the weather.
Serves: 4
INGREDIENTS
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, chopped
1 leek, trimmed and halved
1 large Agria potato, peeled and chopped
3 cloves garlic, crushed
1 litre chicken or vegetable stock
1 head broccoli, chopped into florets
1 cup frozen peas
120 grams baby spinach leaves
½ cup cream
½ cup basil leaves, plus extra for garnish
¼ cup mint leaves
sea salt and freshly ground pepper
To Serve
½ cup plain Greek-style yoghurt
¼ cup store-bought dukkah
METHOD
Heat butter and oil in a large pot over a medium heat and cook the onion and leek with a good pinch of salt for 10 minutes.
Add the potato and garlic and cook for 2-3 minutes then stir in the stock and bring to the boil. Reduce to a simmer and cook 15-20 minutes until the potato is soft.
Add the broccoli and peas and cook for 5 minutes, add the spinach and take off the heat allowing the spinach to wilt (give it a poke of encouragement).
Still off the heat, whizz with a stick blender. Add the cream, basil and mint and whizz again until smooth. Season with salt and pepper if needed.
To Serve: Ladle into bowls and serve with a swirl of yoghurt, basil leaves and a sprinkling of dukkah.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.