This broccoli soup recipe marks the calendar with finally being the time of year when it’s getting cold enough to drag out the old soup pot, chop up some vegetables and enjoy a steamy bowl of warming soup. With the sun still shining, we can’t be too depressed about the imminent winter, but can instead celebrate the best of the season’s produce and remember all the good things that come with the changing seasons, and even the seemingly never-ending British winter when it gets here. You have to admit to looking forward to a full roast dinner, shepherd’s pie or casserole at some point this summer while forking your way through yet another crisp salad….
The nights are drawing in and there’s a morning chill in the air, so head to the supermarket or your local farmers’ market and pick up some cheap, seasonal broccoli and put together this deliciously quick and simple soup. Trust me, it tastes much better than it sounds! It may be green but remember you have all that leek, onion and chicken stock to give you flavour. Don’t overcook the broccoli and add plenty of black pepper and the job’s a good’un. Charles ate his up topped with some finely grated Italian Hard Cheese (Parmesan that isn’t from Parmegiano, in other words), but it’s great on its own as well. I used mostly fresh herbs for this recipe because Charles is pretty good about making sure we have plenty of them in the garden but dried herbs will work too if that’s the most economical option for you.
- 1 tbsp olive oil
- 2 onions, sliced
- 2 cloves grated garlic
- 1 large leek
- 4 heads of broccoli
- 3 chicken stock cubes
- sprig fresh mint
- a few leaves of fresh parsley
- 1/2 tsp dried thyme
- plenty of salt and pepper
- a soup pot and a stick blender are also pretty essential!
- Drag your soup pot out onto the hob and add the olive oil. Turn the hob up to medium and add in the sliced onion and garlic.
- Cut off the woodiest ends of the leek, clean all the grit out and slice and add it to the pot. Cook until turning translucent, whilst chopping the broccoli into florets and chunks of stalk, removing any leaves.
- Prepare the stock by dissolving the stock cubes in boiling water and add to the soup pot. Add the broccoli and top up with water until covered.
- Add the herbs and seasoning and cover the pot with its lid.
- Simmer for around 10 to 15 minutes or until the broccoli is cooked through.
- Allow to cool a little and then blend until smooth with your stick blender. I prefer to decant it into a large bowl first to protect my non-stick soup pot. If you only have a jug blender, I would recommend leaving the soup until it's completely cool to avoid the risk of scalding yourself.
- Once the soup has been blended to an even consistency, taste for seasoning and season to taste, including lots of black pepper.
- Now serve it up for lunch. It should keep in the fridge for 4-5 days, stored in airtight containers, but will also freeze really well in ready-to-heat portions.