Soup season, for me, runs from October to March or April. I like my soups to be thick and filling. This soup is a vibrant green color and looks especially good when served in a white soup bowl. The addition of some Colman’s Mustard adds a little piquancy to this very healthy dish.
1 tbsp olive oil, seasoned with sea salt and freshly ground black pepper
1 large onion – roughly chopped
3 leeks – sliced
3 medium heads of broccoli – roughly chopped
10 oz baby spinach
3 cups of vegetable or chicken broth
1 1/2 tsp. Colman’s Mustard Powder mixed with an equal amount of cold water (it needs 10 minutes to stand before using)
Heat seasoned oil in a Dutch oven and, when sizzling, add the onion and let soften and brown.
Add the leeks and let soften a little before adding the broccoli, spinach and broth.
Bring to a boil the let simmer for 15 minutes.
Add mustard mixture and cook for 5 more minutes.