Broccoli, Spinach, and Goats Cheese Soup

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Here is another of my simple soup recipes. This is one of the soups we have turned to for lower carb, and decent fat content.  It has only five ingredients and cooks in less than an hour.  It has a nice sharp cheese flavour and the veggie goodness of the broccoli and spinach.


  • Broccoli 1/3 medium crown
  • Leaf Spinach 200 g
  • Mature Goats Cheese 200 to 240 g (hard cheese)
  • Water 1.5 litres
  • Gluten-free Vegetable Stock Cube (1-2 according to taste)



Cut broccoli into florets.   Rinse the spinach and pat dry.  Place the veg into a large pan or soup-maker. Add the water and bring to a boil for about 30 minutes (or one cycle on soup maker). Add the stock cube and return to low boil (or second time through soup maker cycle). Blitz the cooked broccoli until smooth.  Cube or shred the cheese and stir until dissolved (or blitz into mixture is using soup-maker).


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