Lots of garlic, the best broth you can make or buy, and plenty of green. This should help keep the autumn sniffles at bay.
2 tbsp olive oil
1 leek, finely chopped
3 garlic cloves, chopped or crushed
1 large head of broccoli, finely chopped
¼ spinach bunch, well washed and roughly chopped
enough stock to cover the broccoli, about 1.5L
fresh red chilli (optional)
salt and freshly cracked pepper
soft cheese or yoghurt to serve
Lots of garlic, the best broth you can make or buy, and plenty of green. This should help keep the autumn sniffles at bay. Beautiful broccoli and spinach are going out in boxes at the moment so a big bowl of the goods to help transition to cooler weather seems appropriate. A hit of fresh chilli usually helps too. Delicious with some soft cheese (a dollop of goat’s fetta or blue cheese) or a spoon of yoghurt on top.
Warm the olive oil in a saucepan or heavy pot, and stir in the leeks for a few minutes and then the garlic. Chop up the broccoli florets and stem roughly but quite finely to reduce cooking time. Add the broccoli to the pot, some fresh chilli (if using) and the best, most restorative stock or broth you have. Just enough stock to cover the veggies. Bring it up to the boil and then simmer for 5 minutes. Add the spinach, give it a stir and turn off the heat.
Blend up the soup with an immersion blender or in a food processor until smooth. Return the soup to the pot and check the seasoning, adjusting to taste. Serve with a dollop of goats cheese, some blue, or a spoon of yoghurt or kefir on top.