BOGEYMAN SOUP

Name: BOGEYMAN SOUP
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 leeks,washed and sliced; 250 grams broccoli,broken into small trees; 250 grams potatoes,peeled and chopped into bite size chunks; 100 grams spinach,washed; 3 veg or chicken stock cubes; 600 ml (1pint) of boilling water; 300 ml (1/2 pint) semi skimmed milk; 1 A small pot of low-fat natural yoghurt; 1 Ground black pepper

champ.1 @cook_3175998

good way of hiding all those veggies from the kids :-)

champ.1 @cook_3175998

good way of hiding all those veggies from the kids :-)

Saved

Ingredients

15 mins

4 servings

2leeks,washed and sliced
250 gramsbroccoli,broken into small trees
250 gramspotatoes,peeled and chopped into bite size chunks
100 gramsspinach,washed
3veg or chicken stock cubes
600 ml(1pint) of boilling water
300 ml(1/2 pint) semi skimmed milk
1A small pot of low-fat natural yoghurt
1Ground black pepper

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Steps

15 mins

1

Pour the boiling water into a large saucepan and crumble the stock cubes in,stirring all the time.Add the leeks,broccoli and potatoes.
2

Put the lid on the pan,and simmer over a low heat for 15-20 mins until the potatoes are soft.
3

Add the spinach and simmer for another 2/3 mins until the leaves wilt.Turn heat off,then leave soup to cool slightly.Once it has,blend it all together with a hand held stick blender,or pour into a food processor.
4

Add milk and gently reheat the soup for 5-10 mins. Season with black pepper,add a dollop of yoghurt to the top and serve with crusty bread