The best broccoli soup
35 min
Broccoli is great heart food, though most men would disagree! But since making this soup my husband keeps asking for more so it must be good. This is such an easy recipe and quick. It is full of flavour and each time I make it, it is slightly different but the taste is always great. I made this recipe to eat now and then freeze the rest for later.
12 people made this
Ingredients
Serves: 6
- 3 medium potatoes, diced
- 3 sticks celery, diced
- 1 onion, diced
- 1 to 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 heads broccoli, cut into florets
- 475ml vegetable stock
- 950ml beef stock
- salt and pepper, to taste
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Warm a little oil in a large saucepan over a medium heat. Add the potato, celery, onion, garlic, basil and oregano. Cook and stir for a minute the pour in half of the vegetable stock then cook and stir until the onion is soft about 6 to 8 minutes.
- In the meantime steam or blanch the the broccoli until just tender. Drain and save the water. To the onion mixture, add the broccoli then pour in the remaining stock and water from cooking the broccoli, if desired. Over a high heat bring to a boil then lower the heat and simmer for 5 minutes.
- Remove from the heat and puree using a handheld liquidiser or a food processor to desired consistency. Season to taste. It should be nice and thick and ready to eat. If it is too thick, you can either add more stock or water to taste. It is a very green soup but tasty. You can put a dollop of soured cream in the middle, but it is best eaten I feel without and just some crusty bread.
Tip
It is even better the next day and the next day and even when frozen, but first let it cool down before putting into the freezer in an airtight container. I find that when I have made it a second and third time I have used beef and vegetable stock. I have left out the herbs. Enjoy and tweak to your taste. Good cooking.
