Broccoli Soup
Cosy up with a warming bowl of soup for the soul. Best served with toasted baguette.
Ingredients
- 1 bunch continental parsley
- 2 tbs extra virgin olive oil
- 1 large brown onion, chopped
- 5 cloves garlic, crushed
- 1.5L salt-reduced vegetable stock
- 250g washed potatoes, peeled, chopped
- 600g broccoli, chopped
- 60g baby spinach leaves
- 1/2 cup Greek-style yoghurt
Method
- Chop parsley, keeping leaves and stems separate. Heat oil in a large saucepan over medium heat, add onion and cook, stirring, for 5 minutes or until softened. Add garlic, parsley stalks and three-quarters of the chopped parsley leaves and cook, stirring, for 3 minutes or until fragrant.
- Add stock and potato, then bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes or until potato is tender. Add broccoli and cook, for 8 minutes or until tender. Stir in spinach, remove pan from heat and allow to cool slightly.
- Using a stick blender, blend until smooth, then return pan to low heat and bring to a simmer. Divide soup among bowls. Drizzle over yoghurt, scatter over remaining parsley, season and serve.
