Broccoli and Potato Soup

Name: Broccoli and Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 40g butter; 1 onion, sliced; 3 potatoes, peeled, chopped; 1.5L vegetable stock; 1 bay leaf; 1 head of broccoli, 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

15 minutes + 15 minutes

Serves 4

Autumn Broccoli Potato Soup Winter

Back to recipes

Ingredients

40g butter
1 onion, sliced
3 potatoes, peeled, chopped
1.5L vegetable stock
1 bay leaf
1 head of broccoli, 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

Buy these ingredients now

Method

1. Heat a large saucepan on medium and melt the butter. Add onion and sauté for 4-5 minutes, until tender
2. Add potatoes, stock and bay leaf. Turn up the heat and boil. 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. To serve, ladle into bowls. Drizzle with cream, then top with almonds and parsley. Serve with crusty bread
*Vegetable stock may contain gluten
PER SERVE
• Energy 1386Kj • Protein 10g • Total Fat 15g • Saturated Fat 8g • Carbohydrates 35g • Sugars 9g • Sodium 1794mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.