This week I feel like I’ve been lacking in the vegi department. So I decided to make some broccoli soup, broccoli being one of the healthiest vegetables out there to replenish my vitamins. I have made broccoli soup before, but I didn’t like the fact that it made me feel extremely full after the meal due to the large amount of water but the lack of calories made me hungry again really quickly! So I thought of adding some potatoes to keep me full and to add that extra creaminess. Also many recipes add some kind of broth, which I’m not a huge fan of. I cook my soups with water instead to let the aroma of the broccoli and the potatoes speak for them selves. On the side, I like to serve some garlic bread for the extra hungry.
If you are watching your calories, you can easily cut the potatoes and add less water when cooking. Or you can substitute cream for milk to make it a little healthier. If you are cooking for kids, you can also cut up some sausages just before serving, and adding that to the soup.
- 500g broccoli
- 700g floury potatoes
- 1 onion
- 4 garlic cloves
- 1000ml water
- 100ml heavy cream
- 2 tsp salt
- 1 1/2 tsp pepper
- 4 tbsp sunflower seeds
- Thoroughly wash the broccoli and cut it into rough pieces. Peel the potatoes and also cut them into rough pieces. Cut the onion and the garlic into rough slices.
- Sautee the onion and garlic in a large greased pot until the onion is soft and slightly browned.
- Add the broccoli and potatoes into the pot and pour over boiling water. Let it cook on medium heat until the broccoli and potatoes are soft.
- Take the pot from the stove and puree the soup until smooth. Add the seasoning and heavy cream and mix it thoroughly.
- Serve hot with some sunflower seeds on top for some crunch.