Slow cooking is one of the most energy-efficient and economic ways of cooking. Not only do they use far less power but they are great for batch cooking and freezing. Cooking in just one pot saves time and energy on washing up too!
2 Heads of Broccoli
Bag of Spinach
1.5 litres of Stock
A few sprigs of Parsley
1 tsp dried mixed herbs
1tbsp of Olive Oil
2 cloves of garlic (chopped)
Salt & Pepper
Turn on your slow cooker to low to allow it to warm up. Meanwhile, wash and roughly chop your leeks and fry for 5 minutes in the oil with the garlic and dried herbs until softened. Scrape into the slow cooker, make sure you get all the flavoured oil in too.
Wash and chop the broccoli and spinach and tip that in too, no need to pre-cook and add your stock.
Cook on low for 4 hours then add the chopped parsley and blitz it up using a hand held stick blender or transfer to a food processor. Season to taste and enjoy. You can add a little grated cheese, chilli or cream to serve.
Top Tip: If the soup has lost it’s vibrant green colour add a handful of frozen peas when you re-heat and wizz it through a processor again.