I whizzed this up for lunch as I’d had a whole head of broccoli in my fridge for over week as we hadn’t gotten around to eating it and I was worried it was going to turn that sad yellow colour.
This recipe makes enough to serve two, or if you are lunching alone enough for two meals – just keep half in the fridge, but take note of the cream tip below.
- 1 onion, roughly chopped
- 2 sticks of celery, roughly chopped
- 1 large head of broccoli, roughly chopped
- Spring of fresh mint (can leave it out if you don’t have any, just adds a subtle flavour)
- Stock cube (or just season well if you don’t have any). I use Kallo veggie ones.
- Small pot of double cream (again can leave this if you don’t have it or are feeling healthy!)
- Olive oil
Simply soften the onion in a little olive oil then add the celery and soften that for a few more minutes. Add the broccoli (make sure you include the stalk!) and then top up with water from the kettle so it is just covered. Add the stock cube and chopped mint if using.
Simmer for 20 minutes or until the broccoli is tender.
Using a stick blender, blitz it all up and then put it back on a gentle heat and stir in the cream* until nicely warm.
Season to taste & tuck in.
💡*TIP: Just add half the cream to half the soup if you are saving some soup for the next day as it’s better to add the cream when the soup is already hot and then just gentle warm up the cream or it can split and go grainy. Not good.