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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g broccoli
  • 1 leek
  • 1 sprig of celery
  • 350 g potatoes
  • 1 clove of garlic
  • 1 L vegetable soup
  • 1 bay leaf

Method
 

  1. 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.
  2. Put the stock into a saucepan, add the broccoli stem, garlic, leek and celery. Add the bay leaf and bring to the boil.
  3. Gently simmer the soup, under cover, for 15 minutes.
  4. Add the broccoli florets, bring to the boil again, then cook for 5 more minutes.
  5. Remove the soup from the heat, discard the bay leaf, then blitz with a stick blender until you get a smooth, silky soup.
  6. Season with plenty of ground pepper before serving.