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Speedy broccoli soup
27 Jan' 21

Speedy broccoli soup

 

 Serves 6 

 

Ingredients                :  Nutritional Fact  

 

350 g/12 oz broccoli   :   Broccoli is a source of vitamins B3 and 

1 leek, sliced               :   B5, both of which are thought to raise 

 1 celery stick, sliced   :   good cholesterol levels in the blood, 

 1 garlic clove,             :   and therefore, help to balance good 

crushed 

350 g/12 oz potato.     :  and bad cholesterol levels. 

diced 

 1 litre13/4 pints         :  Serving Analysis 

vegetable stock 

1 bay leaf                    :  Calories 140  

freshly ground             :   Protein 5.6 g 

black pepper 

To serve                      : carbohydrate 29 g  

crusty bread                : Sugars 3.6 

   or toasted croutons  : Fat 1.39  

                                    : Saturates 0.27 g 

 

Steps 

 

1 Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into 1-cm/1/2-inch dice and put into a large saucepan with the leek, celery, garlic, potato, stock and bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes 

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

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

Return the soup to the saucepan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve immediately with crusty bread or toasted croutons. 

 

 

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