Broccoli contains antioxidants and – just as important – is delicious. Easy to make and easy to eat, this soup can be whipped up in a jiffy. Serve with a slice of toasted, buttered rye bread and you’re on your way to a nourishing meal.
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 heads broccoli, stems peeled and diced, top cut into small florets
4 large / 600g russet potatoes, peeled, and cut into small chunks
3 cups low-salt chicken stock
3 cups water
Salt and freshly ground black pepper to taste
When blending hot soups in an upright blender, please take the following precautions: • Only fill the blender halfway with the hot liquid. • Place a kitchen towel over the top of the blender lid and hold it down hard while you turn the machine on the lowest speed to start. • These precautions are necessary to avoid the steam pressure from the hot soup blowing the cover off.