This is, without a doubt, the yummiest, easiest soup on the planet. Even Max loves it and he hasn’t officially eaten anything green since he was two. You’ll get how pleasing it is to see your kids hammering down a big bowl of broccoli. That’s parenting nirvana, right there.
Nothing more to say, really… except don’t be fooled by how ugly broccoli soup looks. It’s what’s inside that counts…
Broccoli soup
Serves about 4
What you need
2 good size heads of broccoli
3 cups of chicken stock (or vegie stock if you’re vegie)
About 150 ml light cream
You’ll also need
A large saucepan
A blender
What you do
Put the stock and broccoli into the saucepan and bring to the boil. Simmer for about 15 minutes, until broccoli is completely tender. Over is better than under.
Once cooked through, put all of the broccoli and about half of the stock into a blender and blend the lot until completely smooth. Slowly add the cream until you get the soup consistency you like.
Serve for dinner in bowls with crusty bread rolls or for an afternoon snack in mugs.
Variations
For a heartier dish, blend two cups of chickpeas along with the broccoli and add a little extra stock.
Add a squeeze of lemon for a little tartness (it will also keep the broccoli looking greeny green)
Add a chopped chilli minus the seeds to the blending for some heat.
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