Velvety cream of broccoli

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Today I'd like to share a recipe for another delicious, creamy soup. We'll prepare a velvety cream of broccoli, decorated with blanched florets and a bit of freshly grated cheese.


I feel healthier just looking at this soup! It's thick, velvety and warming; and hard cheese embellishes its flavour. Serve it along your favourite bread and you'll get a delicious, rather quick lunch.

To make the dish vegetarian, sub parmesan with vegetarian version of Italian-style hard cheese.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 onion (~170 g)
  • 3 celery sticks (~100 g)
  • 1 leek (~220 g)
  • 1 large or 2 medium potatoes (~250 g)
  • 1 broccoli (~500 g)
  • 2 tbsp rapeseed oil
  • 50 g butter
  • 750 ml vegetable stock
  • 50 g freshly grated hard cheese, such as parmesan or vegetarian alternative, plus a bit for decoration
  • Salt and pepper to taste

Method

  1. Cut one large onion into small cubes, and 3 celery sticks - into thin slices. Carefully cut 1 leek lengthwise, about halfway through, and rinse out sand that may have gathered between the layers. Cut it through all the way then and slice into 2 mm strips. Chop 1 large potato into 1 cm cubes. Separate broccoli florets from the stalk and rinse them under running water.
  2. Heat up 2 tbsp of rapeseed oil in a large pot. Put chopped onions into the pot and fry it over medium low heat, stirring, until it becomes soft and translucent. Add celery, leek, potato and 50 g butter. Stir through the contents of the pot until butter dissolves and cook over low heat, covered, for around 10 minutes. Stir the vegetables from time to time to prevent them from sticking to the bottom.
  3. Add broccoli florets, reserving a few for decoration. Pour in 750 ml vegetable stock and make sure all the vegetables are submerged. Cook the soup over low heat, covered, for 10-15 minutes, until vegetables cook through.  
  4. Turn heat off and blend the contents of the pot until smooth with a metal immersion blender or in a worktop blender with a glass bowl. Add 50 g freshly grated hard cheese and stir it in until dissolved. Season soup to taste with freshly ground black pepper and, optionally, salt.
  5. Blanch broccoli for decoration. Bring 500 ml water to a boil in a small pot and put in reserved broccoli florets. Cook them, fully submerged, for around a minute. Drain water then and rinse broccoli with cold water to stop the cooking process.
  6. Serve soup with buttery toast, a bit of olive oil, hard-boiled eggs or as I do here: with a dollop of thick sour cream, blanched broccoli florets, a bit of grated cheese and ground black pepper.
  7. Enjoy!
 Approximate nutritional value

100 g

  • 78 kcal
  • Carbs: 7 g 
  • Fat: 5 g
  • Protein: 2 g
  • Fibre: 2 g

1 serving (recipe makes 4 servings)

  • 335 kcal
  • Carbs: 31 g 
  • Fat: 21 g
  • Protein: 10 g
  • Fibre: 7 g



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