Filled with so many nutrients and greens, this wholesome soup ticks all the right boxes.

Prep time: 15 min

Cook time: 25 min

Serves 4

Ingredients

1 tbsp extra-virgin olive oil, plus extra to serve

1 brown onion, thinly sliced

3 garlic cloves, crushed

2 tsp finely grated lemon rind

2 potatoes, unpeeled, diced

2 cups salt-reduced vegetable stock

1 large broccoli, cut into florets, including stalk

100g spinach leaves, rinsed and drained

50g goat’s cheese, crumbled

Sprinkle pumpkin seeds and sunflower seeds

Fresh herbs, parsley or coriander, to season

Fresh sourdough, to serve

Sea salt and cracked black pepper, to taste

Method

Heat oil in a large saucepan over medium heat. Add brown onion. Cook, stirring, for 5 minutes until soft.

Add potato, stock and 2 cups water and bring to the boil. Reduce heat to low and simmer, partially covered, for 5 minutes.

Add broccoli and simmer, partially covered, for a further 10 minutes, or until broccoli is soft. Stir in spinach leaves.

Set aside soup to cool slightly. Blend until smooth.

If eating straight away, reheat soup on stovetop.

Top soup with olive oil, nuts and seeds, fresh herbs and salt and pepper, to taste.

Serve with fresh sourdough.