Prep Time: 5 mins | Cook time: 20 mins | Total time: 25 mins
Course: Appetisers | Servings: 6
Difficulty level: Easy
Ingredients:
- 1 large onion, chopped
- 1 cup celery stalk, chopped
- 1 clove garlic, minced
- 1 large potato, peeled and diced
- 1 large broccoli, broken into florets
- 4 cups vegetable stock / broth
- 2 tbsp butter
- ½ cup cream
- Salt
- Pepper
- ½ cup parmesan, grated
Instructions:
- In a large pot, melt butter. Saute the onion and celery on medium-high heat, until lightly caramelised (3-4 mins). Add potatoes and saute for another 1 min
- Add the vegetable stock / broth and bring to a boil on high heat
- Add the broccoli florets and bring to a boil. Turn the heat down to low and simmer for 10-15 mins, until the broccoli and potatoes are cooked
- Using a hand blender, puree the soup
- Stir in the cream, reserving 1 tbsp for garnishing. Cook on low heat for 1-2 mins
- Add salt and pepper to taste. Note: the vegetable stock may be salty, so season the soup carefully. Taste and adjust
- Ladle the hot soup into soup bowls. Garnish with cream and grated parmesan
- Serve with toasted buttered garlic bread