Prep 10 mins
Cook 30 mins
I've tried this recipe with broccoli, cauliflower, and leeks (the white parts of three large) as well as combinations of them all, but am sure it would work with many other vegetables. It is a great way to get rid of extra veg, as well as a very healthy starter course to a meal.
- 1⁄2 head broccoli (peeled stems are ok) or 1⁄2 head cauliflower
- 1 small potato, in cubes
- 1⁄2 cup diced onion
- 6 1⁄2 cups water (about 1 1/2 liter)
- 1 low-sodium chicken bouillon cubes or 1 vegetable bouillon cube
- salt and pepper
- Add all to large pot and bring to a boil.
- Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
- Puree with hand blender.
- Add salt and pepper to taste.
- Freezes well.
As Roosie said this is a great basic soup recipe that is easily adaptable to meet the tastes of the diners. Found it tasty enough to make the center of a light, healthy meal paired with a salad and pita chips. I used cauliflower with a sweet potato which gave me a smooth and creamy soup with a beautiful orange hue. To brighten the flavors I added 1/2 tsp. ginger and a pinch of nutmeg. Next time, I'll try the broccoli and a white potato with some basil and garlic. Minx, you have another winner here. Thanks.
A nice, simple recipe. I used broccoli. I sauteed the onions and some garlic with olive oil before adding other ingredients. Next time I will add some meat. Thanks for the recipe!
A nice basic recipe to use up those darn broccoli stems (I used two broccoli stems). I do very much like that it is nice and creamy without creams, as PaulaG said. I did find it a little bland, however and I think it could definitely use some spicing up or a little cheese grated in or something. It is a nice very simple soup as-is though. Thank you for posting! I may make this again, but will experiment with various flavor addtions. Thanks, FlemishMinx!