Updated: May 16, 2022
This deliciously silky soup is packed full of broccoli. It a great way to get non broccoli lovers to eat the vegetable. Broccoli is part of the cruciferous family & is packed full of nutrients such as vitamin K, vitamin C, Lutien, Folate, Magnesium, Calcium & Iron as well as well as phytochemicals sulfuophane & indole-3-carbanole, both of which aid phase II liver detoxification and demonstrate anticancer effects.
Not only is this recipe packed full of nutrients, the recipe uses the whole broccoli head, including the stem, therefore reducing waste.
2 medium sized broccoli heads, roughly chop whole broccoli, including the stem
2 medium sized potatoes, peeled and diced
1 onion, diced
2 garlic, minced
3 tsp vegetable stock powder (I use San Elk Organic Vegetable Stock)
1 tsp salt
1 tbsp olive oil
5 cups of water
2 cups of baby spinach
Pecorino rind (optional)
In a large saucepan Saute onions on medium heat for 2 minutes, then add garlic and saute for a further minute. Add potatoes, water, stock powder, salt and pecorino rind if using. Place lid on pot on medium heat and simmer for 10 minutes (until potatoes are soft). Add broccoli and cook for a further 5 minutes. Turn heat off, add baby spinach and remove pecorino rind (if using). Blitz with a hand held blender until smooth.
Serve hot with herbs, cracked pepper & creme fraiche
Keeps in the fridge for 3 days
Freeze for up to 3 months