Winter is here and I am sure we will be getting some cooler weather soon – although we live in Queensland so I shouldn’t complain too much about the cold. This soup is delicious and filling and contains few ingredients. Enjoy 🙂
- 1 tablespoon Olive or Coconut Oil
- 1 brown Onion, diced
- 1 clove Garlic, minced
- 2 heads Broccoli, cut into florets
- 5 Potatoes, peeled and diced into 1 cm cubes
- 1 litre Organic or Home-made Chicken Stock
- 1/2 cup Milk
- 1/2 cup grated Vintage or White Cheddar Cheese (optional)
- Salt and Pepper to taste
In a large soup pot heat your oil and add onion and garlic. Cook until onion is tender. Add the potatoes, broccoli and stock. Bring to the boil and then reduce to a gentle simmer. Cook for 10 minutes or until the potatoes are tender. Remove pot from the heat and allow to cool for a few minutes. Using a stick blender process until smooth. Return the pot to the heat and bring back to a gentle simmer. Add your milk and cheese and stir until cheese is melted. Season to your taste and serve with crunchy bread. This soup is pretty versatile and I have made it with sweet potato and carrot before. Just make sure your quantities are roughly the same. If you are a vegetarian use vegetable stock and you can also add some white beans to bulk it out some more. Feel free to play around with spices too. Add some chilli for some heat 🙂
