Broccoli Soup

When I was younger I had a serious dislike for all vegetables. Give me potatoes and baked beans every day of the week please. Thankfully, as the years have gone on, I have broadened my horizons and now eat a variety of vegetables, peppers and spinach now being two of my favourites. That said, I still have an issue with broccoli. I just don’t really like it. Hence, I try to blend it into soups.

Broccoli Florets for Soup
Photo by Reinaldo Kevin on Unsplash

This soup is ideal for serving on St. Patrick’s Day alongside a fresh soda bread.

Hope you enjoy!

Amy x

1 tbsp olive oil
3 garlic cloves, finely chopped
1 onion, chopped
1 leek ,chopped
1 celery stalk, chopped
800ml vegetable stock
200g broccoli florets
Salt and pepper
Fresh parsley

Heat the oil in a saucepan over a medium heat.

Cook the garlic, onion and leek for 5 minutes.

Add the celery, broccoli and vegetable and simmer for 10-15 minutes until the broccoli is tender.

Blend to a smooth consistency and season to taste with salt, pepper and parsley. If the soup is very thick, add more stock or a splash of milk until you reach your desired consistency.