It's green, and it's good! Try this delicious soup for a warming lunch or dinner meal the whole family will fall for.
1 kg broccoli
2 Tbsp olive oil
1 large potato, peeled, chopped
½ tsp dried chilli flakes, plus extra to serve
1 litre chicken stock or vegetable stock
salt and pepper, to taste
light sour cream, to serve (optional)
- Rinse broccoli under cold water. Cut florets from stem. Trim stem, half lengthways and thinly slice.
- Cut off root and tough green top from leek. Peel off the outer layer, then cut through the green top to about 6mm from the white part. Rinse well under cold water, spreading the leaves to remove grit. Cut into thin slices
- Heat oil in a stockpot over a medium heat. Add leek. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft.
- Add broccoli florets and stem, potato, chilli and stock. Bring to boil. Boil gently, covered, for about 20 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
- Using a stick mixer, blend soup in the stockpot until pureed, or blend in batches in a blender until smooth. Season with salt and pepper.
- Serve soup swirled with sour cream and extra chilli flakes.