Saturday, 2 March 2013

Recipe: Broccoli and potato soup

Starting in March and for as long as I find inspiration, I will be trying my hands at meatless (and fishless) recipes. Much has been said of the advantages of cutting down on meat (let alone that with all the scandals lurking around, one inevitably loses appetite), and I do indeed NOT eat meat every day. I don't intend to become vegetarian, though, I just want to enrich my culinary adventures with all the goodness in the vegetable and pulse world. Without further ado, here is the first of my vegetarian dishes:


Broccoli soup with shredded mozzarella = perfection!
Broccoli and potato soup

2 tbsp unsalted butter 
1/2 onion 
3 stalks of celery 
60g flour 
500g (2 large) potatoes, cut in cubes 
500g chopped broccoli 
750g vegetable stock (I make my own

250g shredded cheese 
500g milk 



Under medium heat, let butter melt in a pot (the larger, the better). Chop the onion and let it sweat. Add chopped celeri and when everything seems to take a nice colour, add the flour. Continue with the vegetables and finally, add the stock. Leave to bubble away for about 40-50 minutes. 

The soup is ready and can be consumed as is - however, if you are like me and don't particularly like to see the vegetables in your soup (remnant from childhood, I suppose), blitz everything. It is so much better to have a thick soup like that. Add cheese and milk to make it even more extravagant - we all deserve this from time to time!





This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.

20 comments:

  1. I don't mind seeing my veggies but a thick pureed soup is kind of nice in the winter, so I like the idea of blending. Good luck on your vegetarian adventures!

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    Replies
    1. thanks Beth for the encouragement!

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  2. I've been in a soup mood all week. This looks delicious!

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  3. I just made a broccoli soup yesterday for a Lenten lunch. My son loves it.

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  4. This sounds great I love blended soups.

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  5. You don't mention any pepper or spices ... are they in your stock? Cheers

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    1. I haven't put any spices, and peppercorns (and a bouquet garni) are in the stock. Obviously, you do what your palate instructs you to! :-)

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  6. I say blend.
    and add cheese!!

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    Replies
    1. Yay - join the team!

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  7. Soup is perfect this time of year. I have been freezing all day, could've used a big bowl of this to warm me up!

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    Replies
    1. I know the feeling...

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  8. I'm always looking for good meatless recipes. Can't wait to see what you find =)

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    Replies
    1. I'll keep you posted!

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  9. I love a thick, hearty soup and this one sounds delicious.

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  10. I always have a pot of soup on the go. I'll add this one to my repertoire. Thanks.

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    Replies
    1. good to hear this Katrina, thanks!

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