Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
1 tbsp extra virgin olive oil
1 large leek, white part only, thinly sliced
2 large celery sticks, finely chopped
2 garlic cloves, finely diced
2 tsp finely grated lemon rind
300g potatoes, skin on and chopped
500ml salt-reduced vegetable stock
1 large zucchini, chopped
450g broccoli, chopped
75g baby spinach
COYO Natural Coconut Yoghurt, to drizzle
1 tbsp pepitas, toasted
1 tbsp homemade basil pesto
Drizzle of pumpkin seed oil
Sea salt and cracked pepper
Fresh lemon wedge
METHOD
Heat oil in a large saucepan over medium heat. Add leek and celery stirring until soft. Next add garlic and lemon zest, stirring until fragrant. Add potatoes and 2 cups of water with stock powder and bring to the boil. Reduce heat to low, partially cover and simmer for 5 minutes then remove from the boil. Add zucchini and broccoli and allow to stand for 5 minutes covered.
Next, add spinach to the pot, and then using a bar mixer, blend the contents of the saucepan until smooth and creamy and season to taste, then reheat to serve.
Serve with a drizzle of COYO, toasted pepitas, pumpkin seed oil and a squeeze of lemon juice.