Creamy Broccoli Soup

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12 Ingredients

Number of servings

2tablespoons olive oil
1 large onion, chopped finely
3 clove garlic, smashed, chopped finely
500grams broccoli, small florets & the stems, diced small
200grams potato, diced,small
200grams cauliflower florets
5 cup vegetable stock
1 cup frozen peas
1/2 cup cream (extra for serving, if desired)
2tablespoons fresh parsley, chopped
1 pinch salt (to taste)
1 pinch pepper (to taste)

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Looking for a warming Soup packed full of Green Veggies, then give this a try. And these Veggies are so budget friendly at the moment too.

Method

Step 1 of 7

Add broccoli stems, potato and stock, bring up to the boil, then simmer for about 20 minutes or until these veggies are tender.

Step 2 of 7

Add broccoli florets, cauliflower and peas, bring back to the boil, then simmer for about 10 minutes or until these veggies are cooked. Add parsley and remove from heat.

Step 3 of 7

With a stick blender, carefully blend soup until smooth.

Step 4 of 7

Ladle into serving bowls, top with extra cream and pepper if desired. This step is optional. I also like to serve avocado fingers on the side. For 2 serves: Toast 2 slices sourdough bread. Cool to room temp. No butter. Top with avocado, salt and pepper. Cut into fingers and serve on the side.

Step 5 of 7

Gather all ingredients together. Heat a large pot on medium and add the oil.

Step 6 of 7

Add onion and cook for about 4 minutes, or until soft, stirring occasionally. Add garlic and cook for a further 1 minute.

Step 7 of 7

Add cream, season with salt and pepper, and stir to combine.

Vegetable Soup With Pumpkin Seeds

Customer | charlotte8