Broccoli Soup
A classic broccoli soup, perfect for those chilly winter evenings!
Ingredients:
For the soup:
- 500g fresh broccoli, chopped
- 1 medium onion, diced
- 3 chopped sticks of celery include the leaves
- 3 leeks chopped
- 2 peeled potatoes and chopped
- 2 tablespoons olive oil or butter
- 4 cups vegetable stock
Salt, to taste - Freshly ground black pepper, to taste
For garnish:
- Stilton cheese (optional)
- Fresh parsley or chives, finely chopped
- Croutons, for added texture
How To Make Broccoli Soup
- Wash and chop the broccoli into florets.
- Peel and dice the stem for added flavour and texture in the soup.
- Heat the olive oil or butter in a large pot over medium heat.
- Add the diced onion, leeks, celery and potatoes, and sauté until fragrant and translucent.
- Add the chopped broccoli to the pot and pour in the vegetable stock.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for about 10-15 minutes, or until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Alternatively, transfer the soup in batches to a blender, ensuring it is blended thoroughly.
- For a chunkier texture, blend partially.
- Add a tablespoon of stilton per serving.
- The addition of the cheese elevates this dish.