Do you prefer making a soup out of broccoli than having it as a side vegetable, or is it just me? I do as you can add so many wonderful vegetables and nuts to it for a more interesting flavour. Having it as a side vegetable, unless smothered in a ‘creamy’ sauce, just doesn’t really light my fire.
Since I know it’s so healthy for me I try to eat it regularly so when I’m in a hurry I tend to just make up this easy soup below. Also as a snack afterwards I chew on a roasted walnuts with the cuppa of herbal tea.
Broccoli & Basil Soup
A handy soup when you just want a quick soup to satisfy the hunger, Enjoy!
Free from dairy, egg, soya gluten and wheat.
Spelt bread is a suggested accompaniment to this soup but remember it includes gluten.
if that doesn’t suit your healthy eating plan choose your favourite.
180g sliced onion
380g broccoli florets
130g chopped sweet potato
1 litre vegetable stock, divided
Black pepper & sea salt flakes
2 minced garlic cloves
12 fresh basil leaves
**Healthy Sauté: It’s a healthier way of frying than using oil. Stock (or water) is used instead of oil to ‘fry’ the food.
Tip: A handy tip if using stock cube. I add in two for every 500ml. It just packs in the flavour. Remember to read the label of the stock cubes to ensure they meet your dietary requirements.
If you add in some walnuts when adding in the stock, try 50g and put in more according to your taste. I find they work well with broccoli.
Place the onion in a large saucepan with 200ml of the stock and healthy sauté** for 5 minutes on a low to medium heat. Ensure the stock doesn’t evaporate and stir regularly so the onions don’t stick to the base. Add more vegetable stock if necessary.
Add in the broccoli, sweet potato and garlic, season with the pepper and salt and add the rest of the stock.
Bring to the boil then simmer, with the lid on, for approximately 10 minutes, or until the vegetables are cooked.
Tear the basil into the soup and liquidise until smooth. Adding the basil at this stage intensifies the green colour of the soup.
Liquidise until smooth. Check the seasoning and adjust to your taste.
This soup goes very well with some crusty spelt white bread or wholegrain Irish spelt soda bread.
Next post is a Black Bean burger so check back to have a look. Will be up by the end of the week,
So until then do feel free to leave comments below and I’ll come back and chat.