A healthy indulgence

also fabulous with cauliflower, mushroom or French onion soup, and made slightly smaller, are delicious served with drinks.

Serves: 6 Makes: 8 cups Preparation: 20 minutes Cooking: 33 minutes

1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

1 leek, trimmed and chopped

Sea salt and freshly ground black pepper

2 cloves garlic, crushed

1 Agria potato, peeled and chopped

13head cup cream broccoli, stalks and florets chopped

4 cups vegetable or chicken stock

240g baby or chopped spinach

⁄ cup mint leaves

Pinch cayenne pepper

Finely grated zest of a lemon

cup natural yoghurt

Fresh herbs to garnish – I used miniature basil Poppy or black sesame seeds to garnish (optional)

Put the oil and butter in a large, heavy-based pot and heat together until melted. Add the onion and leek and season well with sea salt and freshly ground black pepper. Cook over a medium heat for eight minutes until soft but not coloured.

Add garlic and cook a further two minutes. Add potato and broccoli stalks and stock, and bring to a gentle boil for 15 minutes. Add broccoli florets, cook for five minutes, then add spinach and cook a further three minutes. Remove from the heat and add three tablespoons of the cream, mint leaves, cayenne, and lemon zest. Use a stick blender to whiz until smooth.