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.
Fry the cubed Polony in a little bit of oil until crispy and set aside.
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.
Ladle into bowls, top with Polony and serve with margarine toast.
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.
Fry the cubed Polony in a little bit of oil until crispy and set aside.
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.
Ladle into bowls, top with Polony and serve with margarine toast.
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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.
export@frygroup.co.za