This broccoli soup has been a favoutire with the kids and it’s packed with gooodies. Soups are always a great way to get more vegetables into kids who may otherwise be a bit on the fussier side, as once you mash everything together they won’t be able to see what’s exactly in it. As a long time nanny I have noticed that kids will be more adverse to certain ingredients if they can actually see them in their food, but mashed up it’s totally fine. I have lost track of how many times I have made this soup at work and without fail the bowls are always licked clean. And it’s not just at work that the broccoli soup has had success, it has made it’s rounds in this household as well. This recipe yields about 6 portions which is perfect for my partner and I as we then can make 3 meals out of it. It’s always nice to have in the freezer for those lazy days when you come home from work and just don’t feel like or have the energy to cook. This soup uses potatoes and it will give it a nice thick and creamy texture so no need for cream or anything. It is also quick to make if you are in a hurry and need a filling meal. And the best part about this soup is it’s completely vegan and gluten free!
Shall we get on with the recipe then!
1 big head of broccoli, cut in florets
1 large or 2 small onions
2 garlic cloves, crushed
1 litre of vegetablestock
2 handfulls of frsh spinach
1 handfull of fresh parsley
Salt & pepper to taste
Start by finely chopping the onion. Place some oil in a large pot and turn on medium heat. Add the onions and cook until soft. In the meantime peel and cube the potatoes. Once the onions are soft add the garlic and cook for another minute or so. Add the potatoes and cook until they start getting some color on them, usually about five minutes. And lastly add the broccoli and let cook for a minute or two. The reason you put the broccoli in last is the longer you cook it the more the nutrients dissappear from it. Once the broccoli is mixed in with the rest of the vegetables in the pot pour over the vegetable stock and let boil until the broccoli is soft, usually about five minutes. As soon as the broccoli is softened, take the pot off the heat and add the spinach and parsley and immediately blitz it with a handblender. The reason being is that if you let the spinach wilt in the warm soup you will get a much darker colour and I prefer my broccoli soup bright green.
Serve with some home made bread or a nice garlic baguette and enjoy!