Soupby juliaschiebackImported from the web
Creamy Broccoli Soup with Potato
VegetarianGluten-free
A velvety, vibrant green vegetable soup enriched by tender floury potatoes and broccoli stalks, finished with a cooling swirl of crème fraîche.
Soupby juliaschiebackImported from the web
A velvety, vibrant green vegetable soup enriched by tender floury potatoes and broccoli stalks, finished with a cooling swirl of crème fraîche.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
500gBroccoli
2Potatoes
2Onion
1 cloveGarlicTrim 500g broccoli by cutting the florets off the stalk and rinsing them in a colander; peel the tough outer skin of the stalk and dice the tender core into small pieces. Peel and roughly dice 2 potatoes, 2 onion, and 1 clove garlic.
40gButterOnionGarlicPotatoesBroccoli
1 pinchGround nutmegMelt 40g butter in a large soup pot over low heat, add the diced Onion and Garlic, and sweat for 2 minutes until translucent and fragrant without taking on colour. Add the diced Potatoes, the Broccoli florets and diced stalk pieces, and 1 pinch ground nutmeg to the pot, stirring to coat in the butter for about 1 minute until warmed through.
1lVegetable broth
½ tspBaking sodaPour in 1l vegetable broth and stir in ½ tsp baking soda. Bring to a boil over medium-high heat, then cover with a tight-fitting lid, lower the heat, and simmer gently for 15–20 minutes until the potato and broccoli stems are completely tender when pierced with the tip of a paring knife.
1 tspSalt
1 tspMustard
1 pinchBlack pepper
½ tspLemon juiceRemove the pot from the heat and blend the soup thoroughly using an immersion blender until completely smooth, velvety, and uniformly bright green with no remaining chunks. Stir in 1 tsp salt, 1 tsp mustard, 1 pinch black pepper, and ½ tsp lemon juice until fully incorporated, then taste and adjust the seasoning if needed.
1 tbspCrème fraîcheLadle the hot soup evenly into four warmed soup bowls and top each serving with 1 tbsp crème fraîche.