Broccoli Soup

A healthy, hearty warming soup – perfect for cold, dark evenings.

Serves 6 people


 

  • 2 medium potatoes
  • 2 medium onions
  • 2 tablespoon(s) butter
  • 500 grams purple sprouting broccoli
  • 900 mL vegetable stock
  • 200 grams blue cheese
  • 150 grams milk or cream
  • 1 dash(es) salt and pepper, to taste

 

 

Peel and chop the potatoes.

Chop the onions and sauté with the potatoes in butter for 10 minutes.

Add broccoli to the pan, then vegetable stock.

Bring to the boil, cover and simmer gently for 20 minutes.

Add the cheese.

Transfer to a liquidiser and blend until smooth.

Add, salt and pepper and the milk/cream.

Reheat gently before serving.

Method

 

Peel and chop the potatoes.

Chop the onions and sauté with the potatoes in butter for 10 minutes.

Add broccoli to the pan, then vegetable stock.

Bring to the boil, cover and simmer gently for 20 minutes.

Add the cheese.

Transfer to a liquidiser and blend until smooth.

Add, salt and pepper and the milk/cream.

Reheat gently before serving.

Ingredients

 

  • 2 medium potatoes
  • 2 medium onions
  • 2 tablespoon(s) butter
  • 500 grams purple sprouting broccoli
  • 900 mL vegetable stock
  • 200 grams blue cheese
  • 150 grams milk or cream
  • 1 dash(es) salt and pepper, to taste

 


Tip: Try using a local Sussex blue cheese in this hearty soup.

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