Broccoli spinach soup with gremolata

Instructions

1. In a saucepan, heat oil over medium heat. Add onion, garlic and celery and cook slowly for 4 minutes, until vegetables are tender but not coloured.
2. Add broccoli, stock, thyme, salt and pepper. Bring to a boil, reduce heat and cook covered for 6 to 8 minutes, or until broccoli stems are just tender. Stir in spinach and cook for 1 minute or until wilted. Remove from heat and purée with an immersion blender or in a food processor. Gradually stir in evaporated milk. Return to low heat and heat through without boiling.
3. Stir together gremolata ingredients in a small bowl and sprinkle a spoonful over each bowl of soup.