Ingredients

• 1 and 1/2 tablespoon extra virgin olive oil
• 1/3 leek
• 250 g potatoes
• 750 ml vegetable broth
• 250 g broccoli
• 250 g spinach
• 2 tablespoons mascarpone

Preparation

1. In a pot with a thick bottom, heat the olive oil, add chopped leek and fry on low heat for 1 - 2 minutes, add peeled and diced potatoes, season with salt and fry, stirring from time to time, for about 3 minutes.
2. Pour in the broth, increase heat, bring to a boil, season with freshly ground pepper. Add broccoli, rinsed spinach, bring to a boil again.
3. Reduce heat and cook for about 8 minutes until vegetables are soft. Add mascarpone and blend into smooth cream.