This gorgeous green soup is full of vegetables that kids might not like to eat - so don’t tell them what’s in it!

Serves:

4

Preparation time:

15 minutes

Cooking time:

25 minutes

Approximate cost for recipe:

£1.80

Approximate cost per serving:

45p

• 2 leeks, washed and sliced
• 250g broccoli, broken into florets
• 250g potatoes, peeled and chopped
• 600ml (1 pint) vegetable or chicken stock
• 100g spinach, washed
• 300ml (½ pint) semi-skimmed milk
• Ground black pepper

1. Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
2. Heat until just boiling, then turn the heat down. Cook over a low heat with the lid on for 15-20 minutes, or until the potatoes are tender.
3. Add the spinach and cook gently for another 2-3 minutes, until the leaves wilt down.
4. Blend the soup to a puree using a hand-held stick blender, or transfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.

Tip 1: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve.

Tip 2: Use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make it up to the correct strength for 600ml (1 pint) of water.