Simple Creamy Broccoli Soup
A quick, smooth broccoli soup made from a handful of everyday ingredients — potato for body, a little cream for silk, and the whole head of broccoli including the stem so nothing goes to waste.
Best for high-fiber · quick light lunch soup
This is weeknight soup at its easiest: soften onion, potato and broccoli in stock, blend until velvety and finish with a splash of cream. The potato does the thickening so you need only a little cream, and using the broccoli stem as well as the florets means more flavour and less waste. It's light and green but genuinely satisfying, especially with good bread — and a few crayfish tails or shrimp on top turn a simple bowl into a proper lunch.
Ingredients
- 1 piece onion , peeled and sliced
- 300 g potatoes , peeled and sliced
- 250 g broccoli , cut into pieces, stem and all
- 900 ml vegetable stock
- 250 ml light cooking cream
- 3 g fine sea salt , to taste
- 1 g black pepper , freshly ground
- 150 g cooked crayfish tails or shrimp , to serve (optional – can be omitted)
- 4 slice bread , to serve
Instructions
-
1
Peel and slice the onion and potatoes. Cut the whole broccoli into pieces, using the stem as well as the florets.
-
2
Bring the stock to a boil and add the onion, potato and broccoli. Simmer until the vegetables are tender, about 10 minutes, then blend the soup smooth with a stick blender or in a food processor.
-
3
Return the soup to the pan, stir in the cooking cream, bring back to a simmer and season with salt and pepper to taste.
-
4
Serve with bread and, if you like, a spoonful of cooked crayfish tails or shrimp on top.