Broccoli Soup (VG/VE)

 

Cooking time:

20 minutes

Ingredients:

·         720g broccoli (2 small broccolis) – washed and chopped

·         100g potato – peeled and diced

·         2 stalks of celery – washed and chopped

·         1 white onion – peeled and diced

·         3 garlic cloves – peeled and crushed/chopped

·         1 Tbsp extra virgin olive oil

·         Salt and pepper to season

Method:

1.       Heat the olive oil in a large saucepan then soften the onion, garlic and celery for 2 to 3 minutes.

2.       Add the broccoli and potato to the pan and continue cooking for another 5 minutes.

3.       Cover the pan to allow the broccoli and potato to cook and soften for another 5 minutes.

4.       Blend the contents of the pan in a blender or food processor then return to the pan to continue cooking for another 5 minutes. 

5.       Optional: if the soup is too thick for your liking, add water for desired consistency.

6.       Season with salt and pepper.

Servings:

5

Nutrition per serving:

103 kcal

P 5g - C 10g – F 3g

Tips:

For a higher protein content, after blending at step 4, add pea protein powder for the vegan option or skyr for the vegetarian option.

Topping suggestions:

VG: Fried onions and nutritional yeast

VE: Parmesan or grated cheddar