This is about as simple as it gets, but that’s what makes this soup so delicious. Unlike some of its more calorie-laden varieties (cream of, stilton, cheddar, etc.) you can really taste the broccoli, so this soup feels more like a celebration of its delicate flavour than an austere diet food. (Though it does carry the added bonus of being extremely low-calorie, should that be a current necessity.)
1 tbsp olive oil
1 onion, roughly chopped
1 large head of broccoli, cut into florets and the stem sliced
1 small potato (approx. 100g), scrubbed but unpeeled, cut into 1cm slices
1L low-sodium chicken stock
Salt and pepper
Heat a deep saucepan over a medium heat. Add the olive oil, onion and a pinch of salt and pepper. Cook, stirring often, until the onion is soft and translucent. Add the broccoli, potato and chicken stock and bring to a boil. Turn the heat down to low and simmer, covered, for 15 – 20 minutes until the broccoli and potato are soft enough they can be crushed with the back of a fork. While it’s still hot but not boiling, blend thoroughly. Taste and add more salt and pepper if required. Serve.
Tip: Blending while hot will create a smoother textured soup.
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