Broccoli Soup

The creation of this soup occurred only a couple of weeks ago when I had 2 bunches of broccoli that needed to be used before they became spoiled, and it honestly is one of the tastiest soups I’ve ever made! It’s very simple to make and the fresh herbs leave a delicious and refreshing after taste – YUMMY!!!

• Serves: 4

Ingredients

• 1 leek, white part only cut in half and thinly sliced

• 2 small potatoes peeled and diced

• 3 cloves garlic

• olive oil spray

• 1 litre (4 cups) vegetable stock (salt reduced)

• florets of 2 bunches of broccoli

• handful of chives

• handful of parsley

• dollop light sour cream (optional)

Best served with 1 slice dark grainy bread or ½ roll

Method

• Place large saucepan over medium heat and spray with olive oil spray. Add thinly sliced leek and stir occasionally for approximately 5 minutes or until softened. Add garlic and stir for approximately 1 minute.

• Dice potatoes and add to the saucepan, along with vegetable stock. Bring to the boil. Reduce heat and simmer for approximately 10 minutes. Add broccoli florets and simmer for approximately another 10 minutes until the broccoli is soft. Take off the heat.

• Once the soup has cooled a little, add the mixture to a blender with chives and parsley and blend until smooth (may need to be done in batches depending on blender size).

• Serve soup in a bowel with a small dollop of light sour cream (optional) and season with pepper. Add a dark grainy piece of bread or ½ roll to dunk and enjoy!