This is a calm, green soup that is mild in flavour, silky in texture, and reassuringly simple to make. Broccoli’s natural sweetness and gentle green colour give it a smooth, comforting character that suits beginners.
Recipe Information
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment: Large saucepan, wooden spoon, blender or stick blender
Ingredients
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1 tablespoon olive oil or butter
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1 small onion, peeled and finely chopped
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1 clove garlic, peeled and crushed
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450 g broccoli florets
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1 medium potato, peeled and diced
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750 ml vegetable stock
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Salt, to taste
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Black pepper, to taste
Step-by-Step Method
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Warm the oil or butter in a large saucepan over a gentle heat. Add the onion and cook slowly for about 5 minutes until soft and translucent.
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Add the garlic and stir for 30 seconds until fragrant.
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Add the broccoli florets and diced potato, stirring to combine. Cook for 2 minutes.
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Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for about 20 minutes until the broccoli and potato are tender.
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Remove from the heat and blend the soup until smooth. Use a stick blender or blend in batches in a jug blender.
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Return the soup to the pan, season gradually with salt and black pepper, and warm gently before serving.
Practical Tips
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If the soup is thicker than you like after blending, add a little extra hot stock or water until it reaches your preferred consistency.
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Taste before seasoning — broccoli can vary in flavour, so adjust salt and pepper gradually.
Serving Suggestions
Serve hot with crusty bread, toast, or a simple grilled cheese sandwich for dipping.
Storage and Reheating
Cool completely before storing. Keep refrigerated for up to 3 days in a sealed container. Reheat gently on the hob, stirring occasionally. This soup also freezes well for up to 3 months.
