100g leeks, finely chopped with the white ends removed
Fry light Olive Oil spray x 20
1/2 tsp crushed black course pepper
1/2 tsp salt
500ml hot water
1 gluten-free stock cube
400g broccoli floretes
1 medium white potato, cubed
150g gorgonzola, cubed
1.) Place the leeks, fry light spray, salt and pepper into a large saucepan and fry on a medium heat for 2-3 minutes. Stir the leeks until they begin to soften.
2.) Add the stock cube and water to the leeks and continue to stir, then add the broccoli florets and leave to simmer for 15 minutes.
3.) Meanwhile, chop the potato into cubes and place in a microwave-safe dish. Put in the microwave for 5 minutes until the potato cubes have softened; once cooked through, add to the saucepan of simmering leeks and broccoli.
5.) In batches of 4-5, add handfuls of spinach to the saucepan and allow to wilt before chucking in the next handful. After finishing this process, throw in the cubed gorgonzola and stir into the mixture (it’ll begin to melt before you blend).
6.) Finally, using a handheld blender, blend the mixture for about 2 minutes until it’s completely smooth. Leave to cool for 5 minutes before serving.