30-Minute Cream of Broccoli Soup
Broccoli is yet another vegetable I was never fond of as a child, and well into my adult years too. But it was one woman's broccoli pasta that changed the way I look at this strangely pretty and mini-tree-like veggie. Given its remarkable health benefits, I slowly began to adapt to its taste, and eventually, kind of liked it! it's quite amazing how, as time progresses, tastes change. While I'm still sometimes iffy about the way my broccoli is served, I must admit that this is one of the loveliest soups I’ve made at home, not to mention one of the simplest and most comforting. I make it in batches that last around 3 days, but if you’re feeding a family, it can easily get wolfed down in one day. Not to worry though… all it takes is about 30 minutes on a boil, and with a hand-blender to blitz it into creamy green perfection, you’ll have soup on the table in no time at all.
1 tablespoon olive oil
1 large red onion chopped
2 tablespoons minced garlic
500g fresh broccoli, washed and chopped
1 large potato, peeled and diced
¼ teaspoon nutmeg
½ teaspoon freshly ground pepper
salt to taste
4 cups of water or broth
1 tablespoon cooking cream (optional)
Fry onions and garlic with olive oil in a large pot until tender.
Throw in potatoes and broccoli, then stir and water or broth. Leave to boil on high heat over the stove for about 20 minutes, until vegetables are tender.
Blitz soup with a hand blender until it becomes a creamy puree
Add salt to taste, plus pepper and nutmeg
Sever with hot with a tablespoon dollop of cooking cream.