- 1 leek, finely sliced
- 200 g zucchini, finely chopped
- 100 g broccoli, finely chopped
- 100 g baby spinach leaves
- 2 sticks celery, chopped
- 1 clove garlic, crushed
- 600 ml homemade vegetable stock or water
- Sea salt and pepper to taste
Saute leek in 1 tbsp olive oil for 3 min until softened.
Add zucchini, broccoli, celery, garlic, stock or water then bring to the boil.
Reduce the heat and simmer for 5 minutes or until the vegetables have just softened.
Add spinach at the last minute and mix through until wilted. You can add a touch more water or stock if needed.
Remove from the heat and cool slightly.
Blend until smooth and season to your liking – adding more water or stock if needed then season with sea salt and pepper.
Enjoy warm or cold.
Cut the vegetables finely to reduce cooking time.
Use your radish greens, rocket or silverbeet leaves instead of spinach.