Cream of Broccoli Soup

If you have been paying attention, you will see that this recipe has rendered 750ml of something easy, nutritious, quick, and cheap. That's three generous portions.

 

I've had a broccoli head lying about for a few days. Nothing planned for it, so I made it into soup this afternoon.

It's quite warm today, so I cooked this in the microwave pressure cooker (flic.kr/p/2pWzFis), to try and keep the kitchen cool.

 

If you only have a pot and a hob, just consider cooking for a bit longer.

 

One head of broccoli

2 small sweet potatoes

1 clove garlic

5ml Italian herb mix (or leave out, and use nutmeg instead)

500ml vegetable stock

salt

Pink peppercorns (about 8 - optional)

Yogurt (optional)

 

Peel and smash the garlic, add to pot

Grind and add the salt

Add the dried herbs

Stir all together well, to help release oils

(You can also do this stage on the hob in a pan - it will release even more flavor)

Chop the broccoli into florets (I also use the stalk)

Add to the pot

Peel and finely chop sweet potatoes and add to pot

Cover with about 500ml stock (I used veggie, but chicken can work)

 

Seal the lid and microwave on high for 15 mins

Cool for 5 mins and blitz with immersion blender

Add 2 or 3 tblspn of Greek yogurt and stir well

 

Serve, or allow to cool and refrigerate for up to one week.

Serve hot or cold, with a slab of good bread. Add some grated cheese on top.

 

 

Done