Ingredients

• 450g broccoli, cut into florets
• olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1L (4 cups) Vegetable Stock 
• 400g potatoes, peeled, coarsely chopped
• 75g baby spinach leaves
• 1/2 cup fresh basil leaves
• 90g (1/3 cup) light sour cream
• 1 tablespoon basil pesto
• Fresh basil sprigs, to serve

Method

1. Heat a saucepan over medium heat. line with oil.
2. Add onion and stir for 5 minutes or until soft.
3. Add garlic and stir for 1 minute or until aromatic.
4. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes.
5. Add broccoli and simmer for 6-7 minutes or until vegetables are tender.
6. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
7. Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture.
8. Cook soup over medium heat for 2 minutes or until heated through.
9. Combine sour cream and pesto in a bowl.
10. Divide soup among bowls. Top with pesto cream and basil sprigs. 
11. Serve with crusty bread or croutons if desired

ENJOY