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...
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. Addthe milk and reheat gently, seasoning with ground black pepper. Serve.
Complete the How Are The Kids? questionnaire online and get your FREE Action Plan full of handy hints to get the kids fighting fit and full of good stuff.