head of broccoli - medium chopped & blanched
2 -3 handfuls spinach - fresh or frozen (1/2 pack)
1 onion - chopped
2 garlic cloves - chopped
4 sprigs of thyme - chopped
red chili flakes - a pinch (optional)
1/8 tsp grated nutmeg
1/2 tsp cumin
2-3 cups water or stock
1 cup milk/ cream
1 tbs butter
1tbs olive oil
s&p - to taste
feta cheese - crumbled for garnish
mint/ parsley - for garnish
PREP: In a pot of salted boiling water blanch your broccoli for 30-45 seconds - then put it straight into very cold water to halt the cooking process. Rough chop all other ingredients.
COOK: In a large pot sauté onion and garlic in butter, olive oil, thyme, cumin & chili until translucent. Then add your stock to heat through. Once the stock is hot toss in your spinach, broccoli, pinch of s & p. When spinach has wilted you can remove from the heat and blend until smooth. Return soup to the pot (not on the heat) add the milk or cream by whisking, then add your nutmeg. To re heat do so on low - you do not want to bring to the boil.
SERVE: With crumbled feta chopped mint or parsley.