Prep Time 10 min
Cook Time 30 min
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk leek or celery, chopped
3 cloves garlic, chopped
1 teaspoon chopped fresh or dried parsley
1 large head broccoli, chopped (stems and florets)2 cups water
1 medium potato, diced
4 cups vegetable broth
Unrefined sea salt and pepper to taste
Drizzle coconut cream to serve (optional)
Heat the oil in a saucepan and fry the onion and celery; cook for about 3 minutes, until softened. Add garlic and parsley; cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli and potato. Add water and broth. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with salt, and pepper.
Drizzle with coconut cream to serve if desired.
Try this easy broccoli soup for an evening meal or as a starter for a simple dinner.