Recipes

Potato and Broccoli Soup

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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.

SERVES 6-8

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

DIRECTIONS

  • In a large pot, melt the butter over low heat. Add the onion and cook until soft but not browned—about 5 minutes. Toss in the garlic and cook for another minute. Then, add the broccoli stems, potatoes, chicken stock and water. Bring to a boil. Then, reduce the heat and simmer for about 10 minutes, or till the vegetables are tender.
  • If you have a stick blender, blend the soup directly in the pot until you get the desired consistency. Otherwise, pour into a blender and process till smooth.
  • Return the pureed soup to the pot and bring to a simmer. Add in the broccoli florets and cook until tender. Before serving the soup, add salt and freshly ground black pepper to taste.
Other Notes:
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.
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