Speedy Broccoli Soup

By krystallondon

Ingredients

• 12 oz/350 g head of broccoli
• 1 leek, sliced
• 1 celery stalk, sliced
• 1 garlic clove, crushed
• 12 oz/350 g potato, diced
• 4 cups vegetable stock
• 1 bay leaf
• freshly ground black pepper
• crusty bread or toasted croutons to serve

Details

Servings 6

Preparation

Step 1

1. Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into half inch dice and put into a large pan with the leek, celery, garlic, potato, stock and bay leaf. Bring to a boil, then reduce the heat, cover and let simmer for 15 min.

2. Add the broccoli florets to the soup and return to a boil. Reduce the heat, cover and let simmer for an additional 3-5 minutes, or until the potato and broccoli stalks are tender.

3. Remove from the heat and let the soup cool slightly. Remove and discard the bay leaf. Puree the soup, in small batches, in a food processor or blender until smooth.

4. Return the soup tot he pan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve at once with crusty bread or toasted croutons.

Nutrients:
Caloires: 140 Fat 1.3g, Sat Fat: 0.27 g, Salt: 0.1 g