Creamy Broccoli Soup

This week I made creamy broccoli soup. This is one of my favourite soups to make, it is filled with so much nutrients and flavour. This is a pretty standard recipe, but there is lots of room to add other vegetables, spices or toppings.

Ingredients

1 tablespoon of cooking oil or butter

1 full white onion [medium diced]

2 stalks of celery [medium diced]

1/3 of a leek [medium diced]

3 cloves of garlic [roughly chopped]

1 full head of broccoli (stems and florets) [roughly chopped]

4 cups of of chicken (or vegetable) stock

1 cup of half and half cream (optional)

Salt to taste

Black Pepper to taste

2 teaspoons of nutritional yeast for garnish (optional)

Tools needed

Large pot

Wooden spoon

Ladle

Blender

Instructions

Start by heating up oil in a pot on medium high heat. Once oil is hot, add onions and sweat until semi translucent. Then add leeks celery and garlic. Cook for 3-4 minutes, until vegetables are soft. Then add the chopped broccoli, cooking for around 4 minutes until broccoli has got more vibrant.

Next, add the chicken or vegetable stock and let simmer for 15 minutes.

Once simmered and broccoli has softened, it is ready to be blended. An immersion blender is recommended but any blender will work. Blend until all of the soup is a smooth uniform consistency.

Return the soup back to the pot (if it was removed to blend), and return to heat. Add cream and serve with black pepper and nutritional yeast.

This soup is super filling and creamy. This would be super good to add potatoes, or bacon, or cheese. The texture of this soup is super smooth with no chunks in it. My mom added feta cheese on top of the soup and said it added a nice creamy salty touch.