Speedy Broccoli Soup Recipe

Ingredients :

Serves 6

• 12oz / 350g head of broccoli

• 1 leek, sliced

• 1 celery stalk, sliced

• 1 garlic clove, crushed

• 12oz / 350g potato, diced

• 4 cups vegetable stock

• 1 bay leaf

• freshly ground black pepper

• crusty bread or toasted croûtons, to serve

Method :

1. Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into ½ inch / 1cm dice and put into a large pan with the leek, celery, garlic, potato, stock, and bay leaf. Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes.

2. Add the broccoli florets to the soup and return to a boil. Reduce the heat, cover, and let simmer for an additional 3-5 minutes, or until the potato and broccoli stalks are tender.

3. Remove from the heat and let the soup cool slightly. Remove and discard the bay leaf. Purée the soup, in small batches, in a food processor or blender until smooth.

4. Return the soup to the pan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve at once with crusty bread or toasted croûtons.

Nutrition facts :

Calories : 140

Fat : 1.3g

Saturated Fat : 0.27g

Salt : 0.1g