Broccoli Soup
Published 11 October 2018
4 serves10 min prep30 min cook
Ingredients
- 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)
Method
- 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.
Suggestions
- Try this easy broccoli soup for an evening meal or as a starter for a simple dinner.
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