The freezing wind, grey skies and intermittent drizzle at the moment means only one thing: soup weather. Short of escaping for a tropical holiday (also on my to do list) making a big pot of soup is the best way to warm yourself up from the inside out.
At the moment I’ve been making a lot of broccoli soup for something a bit different than my go to pumpkin soup recipe. I love the vibrant green colour of this soup and the silky smooth texture. I’m no clean eating acolyte but all those vegetables have to do something in terms of fighting off Winter bugs and colds.
The key to the silky texture of this soup is using only the broccoli stalks in the soup mixture itself. Using a Thermomix or Cuisine Companion to make the soup makes life a lot easier but I’ve also included notes on making the soup the good old fashioned way.
- 1 tbsp olive oil
- 2 heads of broccoli
- 300gm baby spinach
- 1 litre chicken or vegetable stock
- 1 tbsp butter
- 100g goats cheese
- 1. Cut the top of the broccoli florets off and set aside. Dice the onion, peel and chop the potato and roughly chop the broccoli stalks.
- 2. Using the Cusine Companion put the onion, potato, broccoli stalks, baby spinach, chicken stock and goats cheese in the bowl with the ultra blade knife. Press the P1 program.
- 3. Fry the broccoli stalks in the butter in a frypan over a medium heat for around 5 minutes until tender and slightly blackened.
- 4. Top the soup with the broccoli florets and season to taste to serve.
- Replace step 2 with - Cook 15 minutes, 100C, Speed 2 then puree for 40 seconds on Speed 9.
- Replace step 2 with - Heat oil in a saucepan over medium-high heat, add onion and cook for 5 minutes or until tender. Add broccoli stalks, potato, baby spinach, stock and goats cheese bring to the boil, then reduce to a simmer and cook until soft for around 15 minutes. Cool briefly, then purée with a blender.