Last night offered broccoli soup for dinner. It’s an old sturdy favorite of mine from the Avoca Soup collection. A very yummy soup which will sneakily get greens into even the most hostile broccoli hater, and that is why I’m sharing this jem. I started making this soup when my fiance flat out refused to eat broccoli of any kind. Raw, smothered in dip, stir fry, you name it. But once I whipped up this little number, I found the loop hole. Should you like to try this simple and easy recipe, check it out below …
Ingredients
150g slivered almonds
50g butter
2 tablespoons vegetable oil
1 onion, peeled and chopped
2 potatoes, chopped
1 litre light chicken stock
250g broccoli, stems and florets, diced
4 dessertspoons full-fat Greek style yogurt
Method
Before you add anything to your soup pot, dry roast the almonds in the pot on a medium heat until golden. Remove almonds from pot.
Add the olive oil and butter, as well as chopped onions. Cook until softened, and then add the chopped potato {the recipe calls for the potatoes to be peeled, but all the nutrition is found just beneath the skin of a potato so I include the entire potato. Plus I’m lazy. It’ll get blitzed later so don’t worry about the skin}, season with salt and pepper, then pour in your stock. I usually add the broccoli stems {not florets} at this point since they’re much thicker, and need longer to cook. Simmer until the potatoes and stems are cooked. Add the florets and 3/4 of the almonds 5 minutes before it’s finished cooking / ready to serve. Szuszh with a blender until smooth, and serve with a dollop of Greek style yogurt, and a sprinkle of the remaining almonds. Dive right in.
Click here for a handy cooking calculator, should you prefer to measure in cups, mls, oz etc.
