Soups
Broccoli soup
This broccoli soup takes half an hour and comes out vivid green, silky and very light. Instead of cream, a single potato and a little milk provide the creamy body, so a bowl has only about 120 kcal. The key is keeping the colour: the broccoli cooks for just 7-8 minutes and is blended straight away. Overcooked broccoli turns the soup olive-drab and gives it a heavy cabbagey taste. A pinch of nutmeg and some parmesan to serve add depth. It suits healthy eating, children's menus and a light supper.
Method
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Cut the broccoli into florets. Peel the tough skin from the stalk and slice it.
Dice the onion and potato.
Heat the oil in a pan over medium heat, cook the onion for 4-5 minutes until soft, then add the garlic for 30 seconds.
Add the potato and broccoli stalks, pour in the hot stock, bring to the boil and simmer for 10 minutes.
Add the florets and cook for 7-8 minutes until tender but still bright green.
Take off the heat and blend straight away with a stick blender until smooth.
Pour in the hot milk, season with salt, pepper and a pinch of nutmeg and heat through without boiling.
Ladle into bowls and sprinkle with grated parmesan.
Tips for success
- Leave the lid off once the florets go in, it helps them keep their colour.
- If the soup is too thick, thin it with hot stock or water.
- For a perfectly smooth texture, push it through a sieve.
- Don't boil the soup after adding the milk or it may split.
Serving and storage
Serve hot with parmesan, a spoonful of Greek yoghurt, pumpkin seeds or wholemeal croutons.
Keep in the fridge for up to 2 days or freeze in portions for up to 2 months. The colour darkens slightly on reheating but the flavour is unchanged.
Variations
- Creamier: replace the milk with 100 ml of light cream, richer but higher in calories.
- With cauliflower: use half broccoli and half cauliflower.
- Vegan: use vegetable stock and oat milk and skip the parmesan.
Calories and macros
Per serving (about 418 g):
Per 100 g: 42 kcal, P 2.1, F 1.7, C 5.4. An estimate based on average ingredient values. Your daily calories ›
