Yet another soup recipe! But in my defence, it’s been cold and blustery here lately, so a hot bowl of soup is welcome. Especially when so many tinned soups contain milk, sometimes it’s easier to make your own instead of trying to read food labels at the speed of light, only to discover the soup contains milk. Also, the picture doesn’t indicate my desire to eat soup with chopsticks made from twigs, they are bread sticks. Moving on…
Yield; Four to six servings Cook time; 30 minutes (approx)
- Two heads of broccoli, chopped
- One small potato, chopped
- One medium onion, sliced
- Four cloves of garlic, minced
- One litre of hot vegetable stock
- Three tablespoons of cornflour dissolved in a little cold water
- Herbs, I used a tablespoon of both parsley and chives
- Salt and black pepper to taste
- Heat a tablespoon of oil in a saucepan over a medium heat. Cook the garlic for a minute before adding the onion.
- Once the onion has softened add the broccoli, potato, stock and herbs. Season with salt and pepper and increase the heat to a simmer.
- Once it’s been simmering for about 20 minutes add the cornflour slurry. Continue simmering for five minutes then blend until smooth.
I served this with bread sticks and roasted red pepper houmous on crackers. It’ll keep well in the fridge for a few days and freezes well too.
Bye for now 🙂