Bogeyman soup recipe

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  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 127 kCal 6%
Fat 3.0g 4%
  -  Saturates 1.0g 5%
  -  of which Sugars 7.0g 8%
Salt 0.2g 3%
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  • A gorgeous green healthy soup that’s full of nutritious vegetables, which the kids might not usually like to eat – just don’t tell them what’s in it!


    • 2 leeks, washed and sliced
    • 250g broccoli, broken into florets
    • 250g potatoes, peeled and chopped
    • 600ml (1 pint) vegetable or chicken stock
    • 100g spinach, washed
    • 300ml (½ pint) semi-skimmed milk
    • Ground black pepper


    • Put the leeks, broccoli and potatoes into a large saucepan and add the stock.

    • Heat until just boiling, then turn the heat down. Cook over a lowheat with the lid on for 15-20 mins or until the potatoes are tender.

    • Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.

    • Blend the soup to a puree using a hand-held stick blender, ortransfer it to a food processor or blender and whizz until smooth. Add the milk and reheat gently, seasoning with ground black pepper. Serve.

    Top tip for making Bogeyman soup

    Top tip: You can use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make up the correct strength for 600ml (1 pint) of water. Cover, cool and refrigerate the soup, using it within 3 days of making and re-heat thoroughly before serving.

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