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Broccoli and Potato Soup

Friday, 28 December 2018
Another soup recipe using cheap and free vegetables from our local supermarket. Broccoli was discounted to 20p per head for Christmas, and we were able to get 3 bags of free potatoes from the same supermarket which they were giving away to cut food waste. I've used both the florets and stalks from the broccoli so nothing is wasted.  We also made Vegetable Peelings Crisps from the potato peelings, and the carrot and parsnip peelings from Boxing Day.  I made two delicious batches of this soup, one for lunch today, and the other has been packed up and frozen. 

Broccoli and Potato Soup 

1 Tblsp oil 
1 onion, diced 
3 garlic cloves, minced 
1 tsp dried mixed herbs 
3 large potatoes, peeled and diced 
2 heads of broccoli, florets removed and chopped, stems finely chopped 
1 litre vegetable stock 
salt and pepper to taste 

Heat the oil in a large saucepan then add the onion. Cook until softened and translucent. Add the garlic and cook for another couple of minutes. 

Add the dried mixed herbs, potatoes, diced broccoli stems, and stock, bring to a boil, then reduce to a simmer and simmer for about 15 minutes until potatoes and stems are tender. 

Add broccoli florets and cook until broccoli is tender and bright green, about 10 minutes. Puree using a stick/immersion blender then season to taste and serve. 


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