4 cloves garlic, sliced
1 head broccoli
1 packet spinach leaves (or frozen spinach)
4 stalks celery, chopped
1 packet frozen peas
1 bunch coriander, roughly chopped
4 cups low-salt chicken or vegetable stock
Salt and freshly ground black pepper, to taste
1. In a large pot, sauté the garlic in olive oil over a medium-low heat until translucent.
2. Add any frozen veggies first and leave to cook. Then add the fresh veggies and cover with stock. Leave to boil uncovered for about 20 minutes until all the vegetables are tender. Remove from the heat and stir in the coriander. Blitz with a hand blender until you have a smooth consistency. Season to taste. Return to the heat and cook until it thickens to your preferred consistency. Serve with a dollop of crème fraîche and croutons.