Broccoli Soup

Yet another soup from Lucy’s friendly Foods! I promise I’ll stop posting soup recipes soon. Well, just as soon as spring arrives.

Maybe broccoli soup doesn’t sound very exciting to most people, but it does to me! So simple – but packed full of healthy flavour – a great way to get a dose of green goodness. And it’s a vegetable that children seem to love, although mine can eye a green soup with suspicion.

A few chives on top, a drizzle of olive oil, black pepper, a hunk of my rosemary focaccia and it’s another simple, winning lunch.

Broccoli Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 4

  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 1 large head of broccoli, broken into florets
  • 1 potato
  • 1/2 tsp salt, or more according to taste
  • 700ml vegetable stock

– Saute the onion in the oil until softened but not brown

– Add the broccoli and potato and tir.

– Pour in the stock. Place on a lid and simmer for 15-20 minutes, until the vegetables are cooked through.

– Liquidize or blitz until smooth.

– Add the salt and taste. Adjust the seasoning.

– Serve garnished with chopped chives, a drizzle of extra virgin olive oil and some black pepper.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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