How to make
Put a pot on the heat with a little oil, add the sliced leeks and fry briefly. Stir and when it becomes transparent, pour two liters of water.
Break the head of broccoli into florets. Once the water is boiling, add the broccoli florets and chopped spring onions.
Boil for about 5 minutes. During this time, season with a vegetable seasoning of choice - vegetable spice, a cube of chicken broth and additional salt (by taste).
Add the stalks and washed spinach and a bunch of parsley. Stir and leave it on the heat for 2 minutes, until the soup boils and then remove it.
Dilute the cream cheese with the milk in a bowl and add it to the boiled vegetables. While still hot, blend the spinach soup with a liquidizer.
The light green cream soup is ready.
