Potato & Broccoli Soup
This easy broccoli soup recipe has the added winter comfort ingredient of potato. This makes for a creamier texture and a more filling soup.
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Servings 4
Ingredients
- 1 head of broccoli (approx 500 grams, florets separated from stem & stem roughly chopped)
- 1 large potato (scrubbed & chopped into cubes)
- 1 medium onion (peeled & roughly chopped )
- 1 dessert spoon olive oil
- 1 teaspoon chilli flakes
- 1 teaspoon sweet paprika
- salt & pepper (to season)
Instructions
- Firstly, boil the kettle.
- Meanwhile, in a deep saucepan, gently heat your olive oil and add the onion.
- Stir the onion until it starts to sweat and then add the potato.
- Stir around and then add your chopped broccoli stems.
- Now add your paprika, chilli and seasoning and stir into the vegetables.
- Turn the heat to high and pour enough boiling water into the pan to cover your vegetables.
- Bring to the boil, reduce the heat to medium, cover and simmer for around 15 minutes until your broccoli stems soften.
- Now chop your broccoli florets into bite-sized chunks and add to the pan.
- Add more water to just cover the florets and return the lid to the pan.
- Simmer for another 10-15 minutes until your florets have softened.
- Now remove your pan from the heat and blend.
- Add more water to get your potato and broccoli soup to the desired consistency.
- Serve your potato and broccoli soup with a wedge of fresh crusty bread.
Notes
- As with all of our recipes, the calories per serving of potato and broccoli soup are meant as a rough guide. The number will vary depending on the size of your vegetables.
- We serve our potato and broccoli soup with a drizzle of olive oil.
- For more flavour, you could also stir in some Parmesan cheese just before serving.
Nutrition
Serving: 1Calories: 170kcal
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