2. Slice leek. Heat a large saucepan with 1 tbsp oil, add leek and sauté for 3-4 minutes. Roughly chop potatoes and broccoli stem, add to pan as you go along with crushed garlic. Stir briefly then pour in 1 litre water and add 2 vegetable stock cubes. Simmer for 10 minutes.
3. Cut remaining broccoli into florets and add to soup. Simmer for a further 6-8 minutes, or until potatoes are soft. Rinse and add spinach with 1/2 packet picked mint leaves. Stir to wilt.
4. Remove soup from heat. Blend until smooth using a stick mixer. Season with salt and pepper to taste. Zest lemon then cut into wedges.
5. Serve soup in bowls and top with crumbled feta, a sprinkle of quinoa, lemon zest and remaining mint leaves (shredded). Drizzle with a little olive oil if desired and squeeze over lemon juice to taste.
Serve with crusty bread if desired
medium potatoes 2
garlic 2 cloves
vegetable stock cubes 2
english spinach 1 bunch
mint 1 packet
feta cheese 1/2 packet
From your pantry: Olive oil, salt & pepper.