Broccoli and potato soup
Background
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
- 350g broccoli
- 1 leek
- 1 sprig of celery
- 350g potatoes
- 1 clove of garlic
- 1 L vegetable soup
- 1 bay leaf
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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