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Broccoli soup

My favourite go to when there's an abundance of veggies in the fridge is soup. And never more so than winter. So when I found myself with an absurd amount of broccoli in my fridge this afternoon, there really was just one solution.

I'm not sure whether I would have instinctively gone for a soup but a client of mine was talking to me about her broccoli soup last week and I think it inspired me. This soup is great as a starter or add a piece of toast and you have yourself a great light dinner. Even my kids loved this one.

Ingredients:

  • 1 brown onion
  • 3 cloves garlic
  • 1kg broccoli (about 3 heads)
  • 1 potato
  • juice of 1/2 lemon
  • olive oil
  • 2L chicken or vegetable stock

Directions:

Put a lug of oil into your saucepan over a medium heat. Then this is where I got really lazy because I'm technically still one-handed. I quartered and peeled an onion and threw that in. I peeled and then left my garlic cloves whole, and i roughly chopped my potato. It all went into the pot, one at a time as I chopped it up and occasionally got stirred inbetween. Same with the broccoli, chop it roughly and in it goes. Fry for a few minutes until its all fragrant and you can see your onions starting to brown. Pour over your stock and cook until the potato and broccoli is tender. It took about 20 minutes, while I did other things.

Once cooked, use a stick blender to carefully puree your soup until it is smooth and free of lumps. Add the juice of half a lemon and then serve topped with a bit of parmesan cheese if you like. Try not to eat it all at once!


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