Suddenly craving for a warm and light lunch or dinner, this Light and Silky Broccoli Soup is just what you need. Quick and super easy to prepare, you might be amazed how much flavors just a few ingredients and 30 minutes of your time can create.
The creaminess is perfect, not too thick, not too light. The flavor is a whirlpool of warmth and happiness with a perfect balance between the broccoli and the other ingredients. In fact, if you don’t already have this old-fashioned recipe in your cookbook, you might just hit the print button at the end of the page.
Serves 4
2 tbsp olive oil
1 onion, medium size, chopped
1 garlic clove, chopped
1 rib of celery, chopped
1 potato, medium size
1 cube of vegetable stock (can be replaced by chicken stock)
5 cups of boiling water
1 large broccoli head, cut into small florets
1/4 cup of whole milk
Salt and pepper
1. Place a large pot or dutch oven over medium heat, and add olive oil, the chopped onion, garlic, celery. Add salt to release the onion flavors faster. Sauté for about 5 minutes.
2. Peel and cut the potato into small cubes, then add them to the pot. Stir well and let it cook for another minute.
3. Cut the cube of vegetable stock. Add it to the pot with 5 cups of boiling water.
4. Add the broccoli florets, salt and pepper and stir well to combine.
5. Bring to a simmer over medium-high heat, then turn the heat down to low, cover and let it cook for about 15 minutes.
6. Remove from the heat and use an immersion blender to blend until smooth.
7. Add stir in the milk. Season to taste.
Cheers Xx
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