How many times were you told “eat your broccoli” as a kid? I didn’t mind it in cream of broccoli soup or broccoli cheddar soup. Sound familiar? Now I can’t imagine eating either soups but I still have a hankering for the broccoli soup idea from time to time so I decided to make my own healthy version. If you like broccoli you love this soup. Simple, fresh, cheap n’ cheerful and really tasty…if you don’t mind broccoli of course!
Serves 2 with left overs
2 large heads broccoli – chopped rough including some stalk
1 large leek – white only, sliced
1/2 white onion – fine dice
4 cups homemade organic veg broth
1 tbsp olive oil
S&P to taste
Preheat soup pot on medium heat for 30 seconds. Add olive oil and saute leeks and onions for 5 minutes, stirring occasionally. Once softened add broccoli and broth. Partially cover pot and cook for 20 minutes until broccoli is soft enough to pierce with a knife.
NOTE: Don’t cook the living daylights out of it as the soup will turn a darker colour not looking nice and vibrant.
In 2 batches puree soup until smooth. Do not over-fill food processor or blender as hot liquid expands so make sure you use a kitchen towel to hold top down when blitzing.
Pour pureed soup into another pot when pureed. Taste and season before serving.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.