Tasty and comforting with the delicious taste of broccoli, this soup is perfect with a chunk of crusty bread.
We are well and truely in what I am calling Soup Season. Although the weather isn’t as cold as it usually is at this time of year, a lovely soup is still perfect on a cold, dark evening.
Soup has for many years been something I have been incredibly fussy about. I had a bad experience with some Heinz tomato soup when I was a lot younger and it has stuck with me. I don’t eat soup in restaurants and I have only found one bought soup that I liked which was Covent Garden chicken soup; but then to my disappointment they changed the recipe.
My Mum knows how fussy I am when it comes to soup so for Christmas last year she bought me a soup maker. The one I have is the Morphy Richards Sauté and Soup Soupmaker and is fantastic. Instead of following different steps and waiting for the soup to come up to the boil and then liquidising, this soup maker allows you to put all the ingredients in the machine at the start. It then does all of the work itself taking 21 minutes for smooth soup or 28 for chunky soup.
Since getting the soup maker, it has made making soup so much easier and quicker. It has also meant I have been able to experiment with even more flavours and am quickly expanding my soup repertoire – I’ve even made tomato soup!
The following recipe is adapted from a recipe Mum used to make us growing up. It was from a very 70’s looking microwave cooking book and is a recipe I have made time and time again. If you want to be a little extravagant, you can always add a splash of cream when serving for an added creaminess. On one occasion, some leftover clotted cream managed to find its way into my broccoli soup and oh my goodness it was delicious. However, the cream is not necessary and it is delicious and healthy as it is.
Mr Curly isn’t a fan of broccoli but when I first made him this soup he kept saying how delicious it was. Coming from someone who isn’t forthcoming with compliments about food, this must have meant he liked it! When we were next having soup for dinner, he automatically assumed it was broccoli soup and he was a bit gutted when he realised it wasn’t!
I really recommend trying this soup – you won’t be disappointed!
Recipe updated in 2017.
1 small onion, diced
500ml chicken or vegetable stock
300g broccoli, cut into florets
½ tsp sea salt
pinch of black pepper
1 tbsp cornflour mixed with 2 tbsp water
- Dice the onion and cut the broccoli into small florets
- Add all of the ingredients to your soup maker/pan
- If using a soup maker, set to the smooth setting
- If using a pan, cook for roughly 10 minutes until the broccoli has softened and then blend with a stick blender or in a liquidiser