Every weekend I look at what veggies I have left in the fridge that need to be used up and make them into a soup. This not only helps me to reduce food waste, but also helps me to get some extra nutrients in. Plus, you can keep it in the freezer for busy days!

This week I had broccoli and spinach left over so I made this broccoli and spinach soup. I served it with some feta and a sprinkle of chili flakes for spice.

Ingredients  

• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 3 cups broccoli, roughly chopped
• 2 cups baby spinach
• 3 cups vegetable broth
• Olive oil
• Salt and pepper

Optional:

• Feta and chili flakes to serve (I highly recommend these)

Instructions 

1. Heat ½ tbsp olive oil in a pot. Cook the onion over a low heat for 10 minutes.
2. Add the garlic for 1 minute. 
3. Add the broccoli, vegetable broth and a pinch of salt and pepper. Cover the pot and simmer for 20 minutes.
4. Add the spinach for 2-3 minutes. 
5. Blend and adjust the seasoning as needed.
6. Top with crumbled feta and chili flakes if using and enjoy!

Looking for more soup recipes? Try these:

Leek, Potato and White Kidney Bean Soup

Smoky Sweet Potato and Lentil Soup