| Prep Time | 15 mins |
| Total Time | 35 mins |
| Serves | 3 |
Ingredients
2 tbsp olive oil
1 medium leek, ends removed, halved, rinsed and sliced
3 garlic clove, minced
1 (200g) large sebago potato, grated
Rind of 1 lemon, finely grated
2 cups (500ml) vegetable stock
1 cup (250ml) water
1 (250g) broccoli, chopped
1½ cups (firmly packed) chopped English spinach, washed
1 1/2 tbsp chia seeds
Juice of 1 lemon
Salt & pepper, to taste
To serve:
crème fraîche (optional)
30 gm. roasted hazelnuts, coarsely chopped
1 tsp white chia seeds
1 medium leek, ends removed, halved, rinsed and sliced
3 garlic clove, minced
1 (200g) large sebago potato, grated
Rind of 1 lemon, finely grated
2 cups (500ml) vegetable stock
1 cup (250ml) water
1 (250g) broccoli, chopped
1½ cups (firmly packed) chopped English spinach, washed
1 1/2 tbsp chia seeds
Juice of 1 lemon
Salt & pepper, to taste
To serve:
crème fraîche (optional)
30 gm. roasted hazelnuts, coarsely chopped
1 tsp white chia seeds
Method
Bring a saucepan to a medium heat.
Add olive oil, prepared leek and garlic. Sauté for 4 minutes or until tender.
Stir in potato and lemon rind. Add stock, along with water, bring to the boil then simmer covered for 10 minutes.
Add broccoli and continue cooking for another 10 minutes. Add spinach and chia seeds to soup, stir through.
The chia seeds will help to thicken soup. Remove from heat and blend well with a stick blender.
Season with salt and pepper. Stir through the lemon juice. Serve topped with chia seeds, hazelnuts and crème fraîche if using.
