Recipe: Easy Broccoli Soup
Recipe: scroll down for my recipe for Broccoli soup.
We love broccoli and we love soup and with this recipe I will give you a simple and yet delicious recipe for broccoli soup – perfect for supper on these autumn evenings.
When I cook broccoli for dinner I save those hard bits of stalk along with a small amount of the florets. Add to that some chopped onion, chopped celery, one or two small potatoes and some stock and you will have a great tasting and low cost soup.
You can season it to taste.
A quick and easy way to use up bits of broccoli to make a delicious and low-cost soup
- 1 medium onion, finely chopped
- 3 stalks celery, tripped and finely chopped
- 1-2 small-medium potatoes, peeled and chopped
- 3 short broccoli stalks
- 1-3 small pieces of the broccoli top
- 1 pinch each salt and pepper to taste
- 1 pinch chilli flakes
- 2 litre saved vegetable water or vegetable stock
- 3 Tbsp cold pressed rapeseed oil
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finely chop the onion, celery and potatoes
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fry in cold pressed rapeseed oil until translucent
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add chopped broccoli stalks and broccoli tops and cook for 1-2 minutes
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add the stock and season with salt, pepper and chilli flakes to taste
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simmer for about 15 minutes or until the pieces are soft when pierced with a sharp knife
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take off the heat and cool for a couple of minutes before blitzing with a hand blender (if using a blender you should let the soup cool first before blitzing)
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If desired you can stir in some creme fraiche, cream cheese or sour cream
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garnish with reserved small pieces of broccoli top and sprinkle with paprika.
Love that you also save the thick stems, I love those bits and yes great in a soup! And great frugal cooking
I hate waste and was really happy to find you could use the stalks in your soup or even a stir fry.
It’s been a while since we had broccoli as I didn’t grow it in the garden. But the vegetables are becoming fewer as the autumn progresses, so I’ll be back to buying broccoli again soon and this soup looks like a great way to make the most of it.
I often forget how versatile broccoli is but it does make great soups and quiches!
I use the stems too. I think they taste better than the florets! Your recipe is a quick nutritious lunch waiting to be made 🙂
I find the flavour is strong in the stalks and they give a nice consistency as well.
Sometimes the simplest recipes are the best and this one sounds really tasty Heidi.
Broccoli soup is so easy and really versatile!
Love easy recipes like this that come together quickly, definitely a great meal idea for this cold weather!
Easy and very economical recipe and very tasty.