A quick, delicious and VERY healthy winter warmer, ready to banish those winter sniffles and give you a great boost of iron and vitamins. I made this soup up years ago for my boyfriend when he was ill and have been making it regularly ever since! This time though I was particularly excited to make it as I was able to use my brand new toy: a beautiful cream Kenwood K-Mix Triblade and it didn't disappoint!
What you will need to make for 4:
1 large bunch of broccoli cut in to florets
1 large white onion
1 large potato
1 large leek (optional)
2 chicken stock pots / cubes (My favourite to use are Knorr Stock Pots)
Salt and pepper season to taste
A good grating of Parmesan
Olive oil
To make:
- Sweat off finely chopped onions, leek and potato in olive oil
- Measure roughly 500ml of boiling water and dissolve 2 chicken stock (or veggie stock) into it
- Season with plenty of salt and pepper
- Pour the liquid in to the pan and bring to boil
- Add broccoli and simmer for about 12-15 minutes until broccoli is soft
- Take off the heat and leave to cool for ten minutes
- Using a hand blender, blend up your soup to desired consistency
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| My glamorous sous chef, Tilly |
- Divide into bowls
- Grate a generous amount of Parmesan and sprinkle on top
- Serve with a large hunk of rustic olive bread- of any bread of your choice
Enjoy! X
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