Cream of Broccoli and Potato Soup
Ingredients
- 3 tablespoons of olive oil
- 1 large white onion, diced
- 0.45 kg floury potatoes, diced
- 1.5 lt of vegetable broth, divided
- 0.45 kg of broccoli, cut into florets
- 1/3 cup of minced spinach
- 1 teaspoon of lime juice
- 11/2 teaspoons of sea salt, or to taste
- 1/4 teaspoon of freshly cracked pepper, or to taste
- 1/4 cup of freshly-grated parmesan, or to taste (optional)
- 2 tablespoons of minced curly parsley, or to taste
- 1 baguette, sliced and toasted
Preparation
In a 2
Lt pot heat the oil over low heat
Add the onion and potatoes and cook and stir until the onions start to become transparent
Add 3 tablespoons of vegetable broth and cover with a tight-fitting lid
Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary
Add the remaining broth and the broccoli
Increase heat to medium and bring to the boil
Once it has come to a rolling boil, remove from the heat
Add the spinach and let the preparation cool to room temperature
Purée the soup in a blender, then return to the pot
Pour in the lime juice and season with salt and pepper to taste and heat over medium temperature until it breaks the boil
Remove from the heat and serve
Sprinkle with parmesan and parsley to taste and serve alongside bread
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