Peel and roughly chop the shallot and garlic. Cut the broccoli into small florets, peel the stalk and roughly dice.
Sauté the shallot and garlic in a non-stick saucepan, adding a little water as necessary, until soft. Add the broccoli and continue to sauté for a couple of minutes.
Add the vegetable stock, bring to the boil, the lower the heat and simmer, covered, for around 20 minutes.
Take off the heat, add the spinach and mint leaves, and blend until smooth.
Season to taste with salt and pepper.
Serve in warmed bowls with a spoonful of yoghurt, a sprinkle of mixed seeds, and a drizzle of extra virgin olive oil if you like.
