Broccoli and Potato Soup

15 minutes + 15 minutes Serves 4
Autumn Broccoli Potato Soup
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Ingredients

  • 40g butter
  • 1 onion, sliced
  • 3 potatoes, peeled, chopped
  • 1.5L vegetable stock
  • 1 bay leaf
  • 1 broccoli head, roughly chopped
  • 1 1/2 cups frozen peas
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp cream
  • 2 Tbsp roasted almonds, chopped
  • Chopped Italian parsley, to serve
  • Crusty bread, to serve
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Method

  • 1. Heat a large saucepan on medium and melt the butter. Add onions and saute for 4-5 minutes, until tender.

  • 2. Add potatoes, stock and bay leaf. Bring to a boil on high. Boil for 5 minutes.

  • 3. Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.

  • 4. Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.

  • 5. Drizzle soup with cream, then top with almonds and parsley. Serve with crusty bread.

  • *Vegetable stock may contain gluten

  • Tip: You can make it dairy free by replacing butter with olive oil and omitting the cream.

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