You can use a mushroom or chicken stock here for a great-tasting soup. When cutting up the vegetables think of the size of your soup spoons.
|2 Tbsp||Extra virgin olive oil|
|2||Leeks, white part only, well washed and finely diced|
|2 cloves||Crushed garlic|
|4 cups||Vegetable stock|
|200 g||Broccoflower florets, sliced (Main)|
|125 g||Shiitake mushrooms, alternatively use oyster mushrooms (Main)|
|125 g||Button mushrooms, wiped and sliced (Main)|
|2 handfuls||Baby spinach, or baby silverbeet (Main)|
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- Place the oil and leeks in a heavy-based saucepan and place over a low heat. Cook until soft, but not coloured, about 10 minutes. Add the garlic and cook for a further 30 seconds.
- Pour in the vegetable stock, turn up the heat and bring up to the boil. Reduce heat and simmer stock for 5 minutes. Add the broccoflower and cook until almost tender, then add the mushrooms. Cook for 2 minutes before adding the spinach or silverbeet. Allow the spinach or silverbeet to wilt. Taste soup for seasoning, adding salt and freshly ground black pepper, if needed.
- Serve soup in warmed soup bowls.
Serve with a small dish of toasted sesame oil and another of chilli sauce. You can replace broccoflower with cauliflower or broccoli.