Broccoli and potato soup
During the year, even on cold summer evenings, we need nourishing and warming foods. This broccoli and potato soup is one of those meals – and it’s super easy to make. I normally make a huge pot and keep single portions in the freezer for a quick boost when needed. Serve it with wholesome bread or scones.
Ingredients
Method
- Peel the potatoes and roughly cut them into cubes. Cut off the broccoli stem – set the florets aside. Slice the celery and leek, chop then garlic.
- Put the stock into a saucepan, add the broccoli stem, garlic, leek and celery. Add the bay leaf and bring to the boil.
- Gently simmer the soup, under cover, for 15 minutes.
- Add the broccoli florets, bring to the boil again, then cook for 5 more minutes.
- Remove the soup from the heat, discard the bay leaf, then blitz with a stick blender until you get a smooth, silky soup.
- Season with plenty of ground pepper before serving.