So somehow in our organic veggie order this week we ended up with 6 huge heads of broccoli! There is only so much we can eat in a week and I absolutely hate wasting food, especially beautiful fresh veggies . . . so I decided to turn it into a warming soup with a good hit of garlic, chilli and basil to pack it full of punch. I’ve never made broccoli soup before so this was definitely an experiment but it turned out to be so delicious and creamy – I had to share it!
This is the EASIEST & fastest soup! It is cheap, healthy, full of greens and bursting with flavour. It will warm your belly on a cold winter’s night and takes 20 minutes (max) to have on the table.
3 cloves garlic, roughly chopped
2 leeks, roughly sliced
1/2 – 1 teaspoon chilli powder (or fresh chilli, I had none in the cupboard)
3 large heads broccoli, roughly chopped
50g basil (1 large bunch)
4 cups of bone broth or good quality stock of your choice (beef, chicken or veggie)
In a large pot sauté the garlic, leeks and chilli powder in some coconut or olive oil. When sizzling, add the broccoli and basil along with the 4 cups of broth or stock (ideally this is already boiling).
Bring to the boil then turn the heat down and simmer for 10-15 minutes, until the broccoli is just tender.
Using a hand held mixer or a food processor* blitz the soup until smooth (I leave mine a little lumpy just because I like it).
*If you’re using a food processor you may need to wait for the soup to cool a little first and definitely take the top of the lid off to let the steam out – otherwise you will end up with broccoli on ALL of your surfaces, walls & roof.
I served the soup with a drizzle of olive oil, some basil and feta. It would also be so delicious with seeds and flaxseed oil. Enjoy xx