Cream-free broccoli soup

The temperature has really dropped and so I felt like a nice, comforting soup was in order for lunch.  I wanted to keep it fresh and healthy so I used broccoli but I really wanted to make this a cream-free soup and I think it worked out really well. 

The main base of the soup is basically just broccoli, and when seasoned properly and blended nicely you can get a creamy texture without adding the cream. 

To make this is look a little bit special, for example if you wanted to serve it at a dinner party, I’ve added some croutons and some Parmesan shavings.  I am trying to eat more healthy food but one thing I could never give up is cheese.  When I’m looking for a cheese fix I stick to really strong, flavourful cheeses (such as Parmesan, goats cheese, extra strong cheddar etc.) so that I only need to use a little but I still get the cheese fix. 

This one is so easy to make, so healthy and yet it can really wow!

 

Cream-free broccoli soup
Serves 2
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For the soup
  1. 500 grams broccoli florets
  2. 2 cloves of garlic, minced
  3. 3 spring onions, chopped into large pieces
  4. 1/4 teaspoon of fennel seeds
  5. Handful of fresh parsley
  6. Vegetable or chicken stock
  7. Salt and pepper
For decoration
  1. Stale bread
  2. Parmesan
Instructions
  1. Chop the broccoli florets into bite-size pieces - they will be blended later but this helps them cook quicker and helps the blender out a little! Add to a pot with the chopped spring onions, minced garlic and fennel seeds.
  2. Pour in enough stock to cover the broccoli (we will adjust the amount of liquid later) and add some salt. Bring to a boil and leave for about 4-5 minutes, or until the broccoli is tender.
  3. Turn off the heat and add the broccoli and spring onions with about a cup full of the liquid to a blender. Blend until smooth, adding more of the stock if you prefer a thinner soup. Season to taste before serving.
Optional
  1. The soup looks great dressed with some croutons and Parmesan shavings.
  2. Chop some stale bread into cubes. Fresh bread will work too you may just need to bake it at a lower temperate for longer to dry it out. Any type of bread will work, I love to use granary bread or here I have used soya and linseed bread by Burgen - it just adds a little extra flavour. Toss the bread in some oil, I like using the spray kind so I can limit the amount that is used, and add to an oven heated to 160 degrees Celsius. Bake for about 10-15 minutes, checking and turning every couple of minutes. The croutons should have a nice couple and be very dry and hard.
  3. Using a vegetable peeler, careful peel strips down the side of a block of Parmesan.
  4. To serve the soup, pile on some croutons in the middle then top with the Parmesan shavings. For an extra special touch add a drizzle of extra virgin olive oil.
a girl & her home http://agirlandherhome.com/

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