Seasonal local food recipe No.259 – Potato and broccoli soup
This is the perfect soup for the depths of winter, it is thick and warming. The original recipe came from Simply Vegan by David Scott but this is my take on it. If I haven’t got vegetable stock to hand I add a splash of soy sauce to add flavour. Often I finely chop the broccoli stalk and add that at the same time as the potato, again for extra flavour. This soup has a chunky texture but if you prefer a smooth soup you can easily blend it and reheat before serving.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
1 small onion, finely chopped
25g butter or vegetable margarine
450g potatoes, peeled and cut into 2 cm cubes
700ml vegetable stock
250g broccoli, divided into small florets
Salt and freshly ground black pepper to taste
Method
Fry the onion in the butter or margarine for 3 minutes. Add the cubed potatoes and fry for a further minute. Add the stock and bring to the boil. Add seasoning to taste and simmer for 10-15 minutes. Stir well to break up the potato and thicken the soup. Add the broccoli and simmer until just tender. Serve.
