So when it comes to winter time, I’m obsessed with soup.  I like thick and chunky hearty soups and I love thinner, veggie-based soups that help to warm you up and get you through the day.  This broccoli soup is one of those, it’s perfect for lunchtime, or even as a starter at dinner time.  On it’s own it isn’t a meal, but gosh it’s good!

This soup couldn’t be easier to make, because you don’t need to cook broccoli for any extended time, as it will turn grey.  Grey broccoli takes me back to my childhood and how my grandmother basically overcooked everything.  It doesn’t look good and if you’re a kid, it could turn you off broccoli for life.

It didn’t though and it’s one of my favourite veggies.  Mainly because it’s so quick to cook, goes with everything and is super versatile.  It basically fits with every kind of cuisine, from noodles through to being an awesome dinner side.

Broccoli is at it’s best in the winter time and is cheapest then too, so it’s a great way to include more veggies in the diet.  Start your meal with this broccoli soup and you won’t need as much to eat!

With the fetta cheese sprinkled on top, it’s super tasty as it gives it a nice salty burst as it goes into your mouth. If your kids aren’t a fan of fetta, then switch it out for another cheese that grates or crumbles well.

This soup is freezer friendly, I use these awesome weanmeister pods to freeze soup for later and pop out three portions for myself for a quick lunch. How do I convince kids to eat soup?  Well, these gorgeous bowls from Habitat 101 are so cute the kids beg to eat out of them!

Looking for more soup ideas?  Try our chicken noodle soup, perfect for cold winter nights, or this yummy carrot and parsnip soup that’s perfect in the thermos for school!

Yield: 4 serves

Broccoli soup, yummy and good for you!

Print

This delicious broccoli soup is perfect at lunchtime or as a starter for dinner!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 small onion, diced
• 1 stick of celery, diced
• 400 g broccoli
• 100 grams frozen spinach
• olive oil
• 1 litre organic chicken or vegetable stock
• fetta cheese to serve

Instructions

1. Heat 2 tbsps of olive oil in a pan, cook the onion and celery for 2 minutes to soften- don't let the onion brown!
2. Add the broccoli, spinach and stock and cook for 5 minutes.
3. Turn down the heat and simmer for 5 minutes.
4. Blitz in a food processor.
5. Serve with crumbled fetta on top.

Notes

Freeze after blitzing without the cheese in portions.

Recommended Products

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  le creuset stock pot

Nutrition Information:

Yield:

4

Serving Size:

1 bowl
Amount Per Serving: Calories: 162 Total Fat: 8.8g Saturated Fat: 3.6g Trans Fat: 0g Unsaturated Fat: 4.4g Cholesterol: 18.5mg Sodium: 331mg Carbohydrates: 15.1g Fiber: 4.4g Sugar: 5.6g Protein: 8.5g