Easy recipe Broccoli, Spinach Potato Soup Recipe

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Olive oil spray one brown onion, finely chopped about two garlic cloves, crushed oneL (four cups) Campbells Real Stock Vegetable Salt Reduced four hundredg potatoes, peeled, coarsely chopped four hundred and fiftyg broccoli, cut into florets seventy-fiveg baby spinach (Recipes by ingridients spinach) leaves one/about two cup fresh basil leaves ninetyg (one third cup) light sour cream one tablespoon bought basil pesto Fresh basil sprigs, to serve Crusty bread (Recipes by ingridients bread) slices, to serveStep one Heat a saucepan over medium heat. Spray with oil. Add onion and stir for about five minutes or until soft. Add garlic and stir for one minute or until aromatic. Add stock and potato. Bring to boil. Broccoli, Spinach Potato Soup Recipe. Cover. Reduce heat to low. Simmer for about five minutes. Add broccoli and simmer for six-seven minutes or until vegetables (Recipes by ingridients vegetables) are tender. Add. spinach (Recipes by ingridients spinach) Broccoli, Spinach Potato Soup Recipe. Simmer for one minute or until just wilted. Broccoli, Spinach Potato Soup Recipe. Set aside to cool. Step about two Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Broccoli, Spinach Potato Soup Recipe. Cook soup over medium heat for about two minutes or until heated through. Step three Combine sour cream and pesto in a bowl. Broccoli, Spinach Potato Soup Recipe. Divide soup among bowls. Top with pesto cream and basil sprigs. Broccoli, Spinach Potato Soup Recipe. Serve with. bread (Recipes by ingridients bread) .