Our Broccoli Soup tastes creamy but is dairy-free and doesn’t use any dairy alternatives. How? We add a floury potato and boil it down to give the soup texture but keep the fat content low.
Our Broccoli Soup tastes creamy but dairy free and doesn't use any dairy alternatives. How? We add a floury potato and boil it down to give the soup texture but keep the fat content low.
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In a large pot, heat the olive oil on low.
Add the spring onion and soften for about 5 minutes.
Add the potato (no need to skin it - just dice or cube and toss it in)
Add frozen broccoli straight from the freezer - no need to thaw.
Add about 500 ml water. Just enough to barely cover the vegetables.
Pop a lid on the pan and bring the heat up to high.
Make sure the soup doesn't boil over and leave on medium - high heat for about 20 minutes until the vegetables are mushy.
Stir the two stock cubes into the soup.
Pour into a blender or using a stick blender, puree the soup until smooth.
Serve as is or you can dress this up by adding a slice of garlic toast, a swirl of garlic oil or a small dollop of sour cream.