Let’s start the new year with a delicious, nutritious, vegan soup: broccoli cream soup. It’s very easy and quick to make.
By Zita Nagy
Did you know that the word broccoli comes from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is high in vitamin B1, B2, B3 and C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. When you cook something from it, use also the stalk – peeled, don’t throw it away!
Instead of cream, potato makes the soup creamy and silky. Potato contains vitamins and minerals such as vitamin B6 and C, potassium, magnesium, iron and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
- 1 medium head of broccoli (about 400 g), peel stalk, stalk and florets chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock + water to thin, as needed
- salt, pepper
- olive oil
- freshly squeezed lemon juice + baguette to serve
- In a pan heat 2 tablespoons of olive oil and sweat onions and garlic until soft (5-6 minutes).
- Add vegetable stock, potato and bring to a boil. Reduce heat and simmer with a lid on top for about 10-15 minutes.
- Add in broccoli and cook until the vegetables are tender. Season with salt and pepper.
- Remove soup from heat and purée with a hand blender until smooth (if you find it too thick add a little bit more water to thin).
- Serve immediately in bowls with baguette on the side, dribble olive oil and lemon juice on top.