Creamy broccoli soup
Published: August 23, 2024
Broccoli is a superstar vegetable that’s a great source of essential vitamins and minerals, including calcium which is good for your bones. The beans and potato help give this green soup a really creamy texture, without using milk or cream.
Serves 4 | GF | V | DF | Freezer Friendly — this soup freezes well. Defrost in the microwave or a pot over medium heat.
Ingredients
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
4 sticks of celery, chopped
1 tbsp ground cumin
4 cups vegetable or chicken stock
1 can cannellini or butter beans, drained and rinsed
1 potato, peeled and diced (use floury or all-purpose potatoes)
1 broccoli, cut into florets and stalks sliced
2 handfuls spinach, roughly chopped
Juice of one lemon
Salt and pepper
Equipment
Large pot
Blender
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, celery and ground cumin. Cook, stirring often, for about 5 minutes or until soft and fragrant.
3. Add the stock, beans and potato, bring to a simmer and cook for 10 minutes.
4. Add the broccoli florets and stalks to the pot and cook for another 5 minutes, or until the potato and broccoli is tender.
5. Add spinach to the pot and stir until it has wilted down. Squeeze in the lemon juice and stir through.
6. If using an upright blender, carefully transfer the cooked vegetables and liquid to the blender jug and blend until smooth. You may need to do this in batches. Alternatively, you can use a stick blender and blend the soup in the pot. Take care if you’re blending the soup while its hot.
7. Once blended, taste and adjust the seasoning with salt and pepper to suit your taste.
8. Serve with your favourite bread or toast on the side.
— This story was first featured in our Wholesome cookbook, recipes and inspiration to nourish body and mind by Amber Bremner.
