Ingredients
1 courgette, sliced
100g frozen peas
1 leek, sliced
1 broccoli, cut into florets
1 onion, diced
2 garlic cloves, crushed
1 tbsp. bouillon powder mixed with 400ml of boiling water
200ml milk
Pinch of sea salt
Extra virgin olive oil
Method
1. Place a large pan over medium flame and add a drizzle of extra virgin olive oil.
2. Once hot, add the onions, garlic, and a good pinch of salt and cook for 5-10 minutes.
3. Add the courgettes, peas, leek, and broccoli. Mix well and cook for around 5 minutes, until the vegetables soften.
4. Pour over the stock and milk and cook for 15-20 minutes.
5. Transfer the mixture to a high-powered food processor (or use a hand-held blender) and blitz until smooth.
6. Once smooth and creamy, pour the mixture back into the pan over a medium flame, adding more milk if you want a thinner consistency.
7. Pour into bowls and serve with crusty bread.
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Olivia
Olivia Salter has always been an avid health nut. After graduating from the University of Bristol, she began working for a nutritional consultancy where she discovered her passion for all things wellness-related. There, she executed much of the company’s content marketing strategy and found her niche in health writing, publishing articles in Women’s Health, Mind Body Green, Thrive and Psychologies.
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