Broccoli Soup
Serves 6
As with most soup recipes you can pretty much add or subtract veggies and seasoning, but here is what I used.
Ingredients
900g broccoli, including the stalks, roughly chopped
2 medium onions, sliced
3 (or more) stalks of celery
3 cloves of garlic
1.5-2L chicken stock (depending on how many veggies you use and how thick you want the soup to be)
Salt + pepper to taste
Olive oil for sautéing
Method
Put about 1 Tbs of olive oil in a heavy bottomed pan and heat pan to medium. Add the broccoli, onions and celery and cook, stirring, for a few minutes, then add the garlic and cook a few minutes longer. Add the stock and seasoning, put the lid on the pan and turn down to a gentle simmer for about 30 minutes. Using a stick blender, blend to a smooth consistency and check seasoning.
To make a complete meal add 100g cooked, shredded chicken (or tofu) to each bowl.
Additional options:
Add a couple of slices of eye bacon when sautéing the veggies
Serve with a blob of plain yoghurt or lite sour cream on top
If you have some, add chopped mint when cooking the soup, or add chopped parsley when serving
