Broccoli & Potato Soup
As well as being healthy, soup recipes are a satisfying and delicious lunch or dinner choice for those on a budget. And this Broccoli and Potato Soup is no exception.
Ingredients
- 3 potatoes, peeled, chopped
- 1.5 L vegetable stock
- 1 head broccoli, roughly chopped
- 1 1/2 cups frozen peas
- 2 tablespoons cream
- 1 loaf crusty bread
- 1 teaspoons chopped Italian parsley
- 1 onion, sliced
- 1 leaf bay
- 2 tablespoons roasted almonds, chopped
- 40 grams butter salted
- 1 pinch salt
- 1 pinch pepper
- 3 potatoes, peeled, chopped
- 1.5 L vegetable stock
- 1 head broccoli, roughly chopped
- 1 1/2 cups frozen peas
- 2 tablespoons cream
- 1 loaf crusty bread
- 1 teaspoons chopped Italian parsley
- 1 onion, sliced
- 1 leaf bay
- 2 tablespoons roasted almonds, chopped
- 40 grams butter salted
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Heat a large saucepan on medium and melt the butter. Add onion and sauté for 4-5 minutes, until tender.
- Step 2 of 5Add potatoes, stock and bay leaf. Turn up the heat and boil. Boil for 5 minutes.
- Step 3 of 5Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.
- Step 4 of 5Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.
- Step 5 of 5To serve, ladle into bowls. Drizzle with cream, then top with almonds and parsley. Serve with crusty bread.
Method
- Step 1 of 5Heat a large saucepan on medium and melt the butter. Add onion and sauté for 4-5 minutes, until tender.
- Step 2 of 5Add potatoes, stock and bay leaf. Turn up the heat and boil. Boil for 5 minutes.
- Step 3 of 5Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.
- Step 4 of 5Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.
- Step 5 of 5To serve, ladle into bowls. Drizzle with cream, then top with almonds and parsley. Serve with crusty bread.
Nutrition per serving
1386 Kilojoules
Protein10 grams
Fat15 grams
Carbs35 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat a large saucepan on medium and melt the butter. Add onion and sauté for 4-5 minutes, until tender.
- Step 2 of 5Add potatoes, stock and bay leaf. Turn up the heat and boil. Boil for 5 minutes.
- Step 3 of 5Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for another minute.
- Step 4 of 5Transfer to a large heatproof bowl and discard the bay leaf. Using a blender, purée ingredients until smooth. Season to taste.
- Step 5 of 5To serve, ladle into bowls. Drizzle with cream, then top with almonds and parsley. Serve with crusty bread.