400g condensed skimmed milk or fat-free half-n-half
Fry the onion and garlic in the olive oil over medium heat in a large soup pan or nonstick wok. Cook for 3 minutes until it is lightly golden.
Add the leek, potatoes, stock, rocket, spinach and seasonings and simmer over low heat, covered, for about 20 minutes.
Add the broccoli and parsley, cover, and simmer on low for another 15 minutes.
Add a little water and a can of condensed skimmed milk. Puree in the blender. Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.
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