Broccoli Soup

Broccoli Soup


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 500g potatoes, peeled and cubed
  • 530g broccoli, cut into florets
  • 1 litre quality chicken liquid stock (vegans/vegetarians can switch for a vegetable stock)
  • 120g baby spinach
  • 1/2 cup pure cream (optional)


Step 1

Heat oil in a large saucepan and gently cook onion and garlic until onion has softened. Add broccoli and potato and continue to cook for a further 5mins. Keep stirring the pan so nothing burns.

Step 2

Add the stock, season, cover and to the boil. Once boiling reduce heat and simmer for 20mins or until the potato has softened. Add spinach and cook for 2 mins (no more) before setting aside to cool to warm.

Step 3

Blend until smooth before returning to the pan to heat on a low heat. Add pure cream (optional) and heat for a further minutes. Serve with a fresh crusty bread.

Did you know?

Broccoli is packed full of antioxidants, minerals and vitamins and contains more vitamin C than an orange.