1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sweet potatoes, peeled, chopped
530g broccoli, cut into florets
1 litre vegetable stock (no nasties)
120g baby spinach
2 egg whites
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1. Heat oil in a large saucepan over a medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until the onion has softened.
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2. Add the broccoli and potato. Cook, stirring, for 5 minutes.
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3. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender.
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4. Add spinach in the last 2 minutes of cooking. Set aside for 5 minutes to cool slightly.
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5. Blend, in batches, until smooth. Return to pan over low heat. Add egg whites.
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6. Cook, stirring, for 2 minutes or until heated through. Serve.
CategoryDinner, LunchCuisineKetogenic-Vegetarian
Ingredients
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sweet potatoes, peeled, chopped
530g broccoli, cut into florets
1 litre vegetable stock (no nasties)
120g baby spinach
2 egg whites