International dishesSoupsEurope and North America40 minutes
Cream of broccoli soup gives a smooth bowl, pale green, sweet from the vegetables themselves. The difficulty is holding that colour, since too long on the heat turns the soup yellow.
The onion and garlic have to be cooked until the onion is soft and translucent, and only then does the potato join them for 2 to 3 minutes. That step builds the sweet base for the whole pot.
This batch weighs about 1.3kg, at roughly 48 calories per 100g.
Method
Wash 300g of broccoli and cut it into small pieces. Chop 1 onion fine, mince 2 cloves of garlic, and peel and dice 1 potato.
Heat a pot with 2 tablespoons of unsalted butter over medium heat and cook the onion and garlic until the onion is soft and translucent.
Add the potato and cook together for 2 to 3 minutes.
Pour in 500ml of vegetable stock, add the broccoli, bring it to a boil, then lower the heat, cover and cook for 15 to 20 minutes until tender.
Blend smooth with a hand blender straight in the pot. With a jug blender, let the soup cool a little first.
Add 200ml of whipping cream or unsweetened oat milk and stir until the soup is smooth and thick. For more depth, stir in a little grated cheese until it melts.
Season with salt, ground pepper and 1 teaspoon of ground nutmeg, then ladle into bowls and serve with toasted bread.
Tips
The nutmeg is optional and the soup is good without it.
Going with the full 200ml of unsweetened oat milk in place of cream makes a lighter soup, but the heat has to stay low and never reach a boil or it will separate.
Blanching the broccoli and dropping it into ice water before cooking holds a brighter green.
Blending while the soup is still very hot splatters, so a jug blender calls for cooling it a little first.
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