Broccoli Soup

Serves 4

With the abundance of delicious broccoli available at the moment it is time to share my favourite soup. You can also add other green vegetables such as spinach, silver beet and zucchini.

Prep time: 10 minutes
Cook time: 15-20 minutes
  • 1 tablespoon olive oil
  • medium onion, chopped
  • 1 small potato, peeled and cubed
  • 1 head of broccoli, washed and cut into florets
  • 1 litre hot vegetable stock – Rapunzel
  • Fresh thyme or oregano
  • Salt and pepper to taste

Heat the oil in a large saucepan. Add the onion and sauté until soft but not coloured. Add the potato, broccoli and herbs and briefly combine over the heat. Pour over the hot stock, bring to the boil and simmer for 15-20 minutes until the vegetables are tender. Remove from the heat, blend with a stick blender until smooth or cool soup and puree in a food processor. Return to the pan and bring back to the boil. Adjust seasoning and serve sprinkled with shaved parmesan if desired and crusty bread.

Variation: add 100g crumbled blue cheese to the soup after pureeing and reheat to melt the cheese through the soup.   

Note: Rapunzel vegetable stock is available from organic stores and most supermarkets. It is made from 100% vegetables and herbs and is less salty than other brands.

Extra soup can be frozen into portion sizes and defrosted as required. You find a tip for easy defrosting if you click here.