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 

Print recipe

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.