Ingredients
Serves 2
1 Tbsp oil
1 potato – cubed
1 onion – chopped
1 stick celery – sliced
1 stock cube
1 1/2 litre water
1 cup broccoli
1 cup spinach
Salt and black pepper
Cream, sour cream or yoghurt to serve
Method
In a medium saucepan heat the oil and sauté the onion, potato and celery.
Add the crumbled stock cube and the water.
Bring to the boil and cook for 15 minutes or until the vegetable are soft.
Add the broccoli and peas.
Cook for 10 more minutes.
Liquidise.
Taste and season with salt and black pepper if needed.
Serve with a swirl of cream, sour cream or yoghurt.