www.marissa.co Broccoli Soup

Broccoli Soup Recipe

Broccoli soup is a splash of colour on a dreary, wet and cold day. A vibrant emerald green bowl of warming goodness, is made in just over 30 minutes.

A quick chop of onions, I only use red for some reason they agree more with me than white, a peel of a small potato and, because I had it, a small sweet potato too.

Sauté the onions and the chunks of potatoes and then add in the broccoli (include the nutritious stalk) in a splash of olive oil and coat everything until it has an olive oil sheen. I tend to do this with all my dishes that use stock, it wakes up the ingredients and adds more flavour. Stock is key to soup making, home made is the best but in these busy times and with limited freezer space, a good organic cube works wonders, to add depth and flavour to the soup. All for the simple task of adding a flavoursome teaspoon or cube, your soup is tastier. Crumble in the stock cube and ‘coat’ the vegetables in the crumbs. Then cover the ingredients with boiling water.

Simmer for 20 minutes or so until everything is tender and blend to make a glorious vibrant green soup. Creme fraiche added for creaminess and a little sour cream works well. Otherwise a splash of milk (vegan or cows) to thin and add creaminess works well too.

Spicing with a tiny pinch of chilli (optional) and celery salt to season and the soup is ready to enjoy.

Bread and soup are a wonderful combination. I keep part baked loaves of baguettes that cook in minutes. Enjoying your bowl of emerald green comforting broccoli soup is rewarding for around 30 minutes of making.

My family added grated cheese to the top and of course if you enjoy a blue cheese that would be a wonderful addition.

Love soup? Then this is a recipe to make and enjoy.

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