I’m a big fan of broccoli and would happily just eat a bowl of it steamed with some lemon juice and chilli, but this time I decided to try something a bit different and make a soup, as that’s all I seem to be eating! The addition of the parmesan adds a nice bite and the potato helps to make it creamier and denser. A big bowl of this served with some crusty bread made me a very happy camper!
Ingredients List
- 2 heads broccoli
- 2 potatoes
- Leek
- Onion
- 2 cloves garlic
- 1 litre stock
- Parmesan cheese (to taste)
- Cream (to serve)
Steps
- Dice the leek and onion and mince the garlic
- Dice the potatoes
- Chop the broccoli, separating the stems from the florets
- Grate the parmesan cheese
- Heat some oil in a heavy bottomed saucepan and saute the leek, onion and garlic for 3-4 minutes
- Add the potato and broccoli stems and stir to combine
- Pour in the stock, cover and simmer for 10 minutes
- Add the broccoli florets, re-cover and simmer for a further 10 minutes
- Cool slightly then blend
- Return the soup to the saucepan on a low heat and stir in the parmesan cheese
- Season with salt and pepper and add some cream to serve
- Enjoy!
Step 1: Dice the onion
Step 2: Dice the potato
Step 3: Chop the broccoli
Step 5: Saute the onion, leek & garlic
Step 6: Add the potato and broccoli stems
Step 7: Add the stock and simmer for 10 minutes
Step 8: Add the broccoli florets
Step 9: Blend
Step 10: Add the parmesan
Are you a broccoli fan? What’s your favourite way to use it?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!