Winter is the perfect time of year to enjoy a steaming hot bowl of soup. And broccoli is the perfect base for a mid-winter soup.
Its high level of vitamin C will help fight off the winter lurgies and blues (and lack of snow blues)! Soups are great because the leftovers can be easily frozen for several months, allowing you to have delicious healthy lunches or dinners with no hassle.
This nourishing dish is uplifted with the addition of lemon juice. Easy to make, hard to mess up, enjoy this winter warmer!
PREP TIME: 7 mins
COOK TIME: 20 mins
SERVES: 5 people
1 tablespoon olive oil
5 cloves garlic
3 medium potatoes
1 large head of broccoli, roughly chopped into florets
1 litre chicken stock (vegetarians use vege stock)
1-2 tablespoons lemon juice
50g feta crumbled
2 tablespoons sliced almond (toasted)
2 spring onions thinly sliced
1.In a large pot, pour in the olive oil and heat to a medium heat. Add the leeks and garlic and saute for 4-5 minutes until softened.
2.Add the potato and stock. Cover and let simmer for 5 minutes then add in the broccoli and cook for a further 15 minutes or so or until the potatoes and broccoli are tender.
3.Remove the pot from the heat. Using a stick blender, process until you reach your desired consistency. I like mine pretty smooth. You can also use a food processor to puree the soup.
4.Taste and season with more salt and pepper as needed, then add in the lemon juice. Taste again and add more if necessary.
5.Divide the soup evenly across 4-5 bowls. About one-third in from the side of the bowl, sprinkle the feta, toasted almonds and spring onions in a line across each bowl.
6.Serve immediately with some crusty bread.