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Heat olive oil in a large sauce pan.
Add finely chopped onion and cook for 2 - 3 minutes on medium heat.
Make up 1 1/4 pints of stock with the stock cube and add to sauce pan.
Add chopped brocolli (including stalks) to saucepan and bring to the boil.
Simmer for 30 minutes until brocolli goes to mush.
Add Spinach and simmer for a further 5 minutes.
Hand blend with a blender and add 4 shakes of black pepper.
Reheat and serve.