So as part of my broccoli recipe series, here you have a very easy and healthy soup. Super easy to make and very quick.
It is pretty similar to the zucchini soup I posted a while ago, but then again, this is the base for most vegetable soups. The base of I cook the is to avoid starchy vegetables to give it texture and instead, I use onions. In order to minimise the fat in it, I use a tiny bit of olive oil and I cook it at a very low heat and moving it continuously, so it doesn’t burn.
If you find this difficult, you can always add a bit of water to the onion at the beginning and once it was evaporated, carry on with the recipe as it is explained here.
This is a very traditional British soup and due to the high amount of fibre in broccoli, is also very filling. For this very reason, you might need to add more water to the mixture for it to blend nicely to the right texture.
1/2 a Broccoli (depending on size)
1 large onion (you want the onion and broccoli to be more or less the same volume when uncooked)
1 Beef stock cube
50gr. Stilton Cheese
Extra virgin Olive Oil
In a medium cooking pot, heat up 1/2 tbsp. of olive oil. Chop the onion in large pieces and cook in the oil until transparent.
Wash and cut the broccoli and add it to the onion, Stir, add the beef stock cube and then 1 and half cups of water.
Let simmer for 15 to 20 minutes or until the broccoli is cooked. Add the stilton cheese and blend until smooth with the hand blender.
Test the flavour and add more cheese or salt if required.
Soooo easy and so healthy! Low fat, low GI, high fibre and full of goodness!