Creamy broccoli soup

Preparation time: 10 minutes

Cooking time: 40 minutes

100 g butter
2 medium onions
8 sticks celery
500 g broccoli
10 ml ground coriander
400 ml vegetable stock
2 large potatoes
1 litre milk
salt and freshly ground black pepper
10 ml lemon juice

Melt butter in a large saucepan. Sauté onion and celery until soft. Add broccoli and coriander and cook for 5 minutes until broccoli begins to soften. Add the stock and bring to the boil. Add the potato, cover and turn down the heat, allowing the mixture to simmer for about 20 minutes, or until the potatoes are soft. Remove from the heat and purée the mixture in a blender until smooth. Return purée to the saucepan and stir in the milk. Heat gently and allow to simmer for 5 minutes. Add salt, pepper and lemon juice to taste.

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