Category, DifficultyIntermediate
Cook Time20 minsTotal Time20 mins

Ingredients
 3 tbsp margarine
 1 leek, rinsed and sliced
 2 garlic cloves, crushed
 1 head broccoli, chopped
 1 l vegetable stock
 A handful of baby spinach leaves
 ¾ cup of Orley Whip Imitation Cream
 1 tbsp lemon juice
 Sea salt and ground pepper, to taste

Method

Method
1

Heat a deep, medium saucepan over high heat. Add the margerine, leek and garlic and cook, stirring, until the leek is tender, about 5 minutes. Add the broccoli and stock, bring to the boil and cook until the broccoli is tender, about 8 – 10 minutes.

2

Fry the cubed Polony in a little bit of oil until crispy and set aside.

3

Add the spinach and cook for a further 1 – 2 minutes. Blend with a hand blender until smooth. Stir in the cream and lemon juice and season.

4

Ladle into bowls, top with Polony and serve with margarine toast.

Ingredients

Ingredients
 3 tbsp margarine
 1 leek, rinsed and sliced
 2 garlic cloves, crushed
 1 head broccoli, chopped
 1 l vegetable stock
 A handful of baby spinach leaves
 ¾ cup of Orley Whip Imitation Cream
 1 tbsp lemon juice
 Sea salt and ground pepper, to taste

Directions

Method
1

Heat a deep, medium saucepan over high heat. Add the margerine, leek and garlic and cook, stirring, until the leek is tender, about 5 minutes. Add the broccoli and stock, bring to the boil and cook until the broccoli is tender, about 8 – 10 minutes.

2

Fry the cubed Polony in a little bit of oil until crispy and set aside.

3

Add the spinach and cook for a further 1 – 2 minutes. Blend with a hand blender until smooth. Stir in the cream and lemon juice and season.

4

Ladle into bowls, top with Polony and serve with margarine toast.

Lemon and broccoli soup

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