A very healthy soup recipe for you today. Soup is a year round favourite in our house and the winter fruits and vegetables are coming to the markets thick and fast at the moment. Where the vegetables are concerned, it's all about the winter greens.
Last year, we learned to love a vegetable that, previously, we just couldn't get with: broccoli. We prepared a yoğurtlu brokoli meze dish because we knew, if it came down to it, we could drown the taste of the broccoli in the yoghurt dip. But we're more mature these days and fortunately, it didn't come down to that. Back in March, we progressed to a more traditional Turkish meze broccoli recipe and we're happy to say we no longer fear the chunky, green trees that fill the stalls of Fethiye market at this time of year.
A Turkish Recipe For Patatesli Brokoli Çorbası
We don't want to eat cold broccoli meze dishes all the time, particularly in winter, so this week we experimented with a broccoli and potato soup.
Broccoli florets removed from stalk
As you can see in the photo, the broccoli we had leftover in the fridge had seen better days so a soup seemed a good option, rather than letting it go to waste. And none of the broccoli goes to waste. We're even using the chunky stalk at the bottom.
- Gently heat a glug of olive oil in a large pan.
- Roughly chop a medium-sized onion and add it to the oil to sweat.
- Peel and cube a large potato (or two medium-sized ones) and add to the pan.
- Cut the florets away from the broccoli stem, chop the stem into small chunks and stir them into the pan.
- (Optional, but good) Finely chop two chillies and stir into the mixture along with a sprinkling of paprika and a good pinch of salt.
- Pour hot water over the mixture (enough to completely cover your vegetables) and bring to the boil.
- Cover the pan and leave to simmer for 20 minutes, until the potato and broccoli stems have softened.
- After 20 minutes, roughly chop your broccoli florets into bite-sized chunks and add them to the pan.
- Cover and leave to simmer for another 10 minutes or until the broccoli florets have softened.
- Remove from the heat and blend the soup (we use a hand blender). At this stage, your soup will be really thick. Keep adding splashes of hot water and stirring it in until you have the consistency you like.
- Serve your soup with fresh, crusty, Turkish bread.
This is a very healthy broccoli soup recipe and you've probably noticed the lack of dairy products in it. If you want to make it a more indulgent soup, you can add a swirl of cream as you're serving it or sprinkle some grated cheese into the broth, just before you blend it.
We're not to keen on rich foods and, as you can see in the photo above, the potato made the soup creamy anyway, and the flavour of the broccoli wasn't overpowered. Barry always adds a drizzle of olive oil to any soup he eats, thus enhancing any photos taken. Mine was served without any added extras!