Earlier in the week, I found a load of broccoli’s reduced in Tesco to 29p each, so naturally I threw four in my trolley thinking of plenty of uses for them. Unfortunately caterpillars have been feasting on my home grown ones so I’ve turned to the supermarket for now. So far we’ve had it on our roast dinner and noodles for lunch but earlier in the week and I thought I’d turn one in to a super quick soup and fridge it for working lunches as I have a few busy days ahead.
Note if you want to pimp up this soup, you could make it more exciting by adding low fat cream cheese at the end and blend as I did in my Broccoli and Stilton soup but this is one is a syn free version if you’re including healthy extra. I know almost fat free isn’t always exciting but after a week of left over chocolate brownies hanging around, my body needs to return to healthier ways.
Quite a few of my readers want to be healthy but can find food prep quite offputting, so instead of sautéing any veg, I kept it to a minimum for once. I strangely find peeling and chopping veg very therapeutic and once I could handle a peeler at a young age (and not peeling my hands), I would always ask to peel the veg while my parents did the chopping and cook the meat.
However, getting back to the broccoli, I only ever really chop the florets off and throw the rest which feels quite a waste and today I learnt it’s fine to eat the stalk. I was concerned I’d be spitting out bits like I’d cooked the woody ends of asparagus but I didn’t have this at all. I can’t guarantee this with your broccoli though as this is the first time I have souped the whole thing. Maybe let me know your thoughts below?
Note you don’t have to add a topping if you don’t want to, or maybe add something different to suit your tastebuds? I ended up making a lovely basic pesto which suited me perfectly. After all, this week was about little effort, minimal washing up and quick fuel to keep my going until I indulge in something naughtier for my evening meal
1 whole broccoli, stalk tip peeled and briefly chopped
1 tsp ground chilli
2 onions, peeled and diced
4 chicken stock cubes
1.2 litres of water
1 medium potato, scrubbed and diced
Choose whatever topping you would like: I opted for 5 finely chopped leaves of basil stirred in for some sweetness and a little grated parmesan and a spray of low calorie extra virgin olive oil. Crispy bacon would also be delicious if you wanted to try that.
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
- Chuck in your everything in to your soup maker, set to smooth and serve. If not using a soup maker, you could use pan and simmer for 20-25 minutes until everything is tender then serve
I loved the simplicity of this recipe being as easy as a smoothie. Sometimes taste can be satisfying enough for such little effort that has been made. However, as said previously, if you want more taste, then add a creamy low fat cheese at the end and blend.
Let me know what other spices and flavours you added. Only one more broccoli left to go in our house! What recipe will it be?