Broccoli Soup

Broccoli is a nutritional powerhouse full of vitamins, minerals, fibre and antioxidants. Combined with spinach and peas, this soup will help to keep you and your baby well nourished throughout pregnancy. Make a double batch and freeze the extra portions for easy lunches or dinners.

| Serves 4 |

Ingredients

600g broccoli florets (3 small heads of broccoli)

1 tbsp coconut oil

1 brown onion, diced

2 cloves garlic, peeled and roughly chopped

1 ½ cups frozen peas

1.25 litres (5 cups) vegetable stock

120g spinach leaves, shredded

1 cup loosely packed parsley leaves, finely chopped

salt and pepper to taste

Method

In a large saucepan, heat the oil over medium heat. Sauté the onion and garlic until translucent. Then add the broccoli florets and peas and sauté for a further 2 minutes.

Add the vegetable stock to the pan and bring to the boil with the lid on. Once boiling, remove the lid and allow to simmer gently for five minutes.

Remove the pan from the heat and stir through spinach and parsley, allowing the greens to wilt. Puree the soup in a high speed food processor or blender until smooth. Season to taste. 

Serve with generous dollops of pesto and greek yoghurt. Enjoy.

*This recipe was inspired by Jacqueline Alwill of The Brown Paper Bag.