Broccoli & Potato Soup

When comes to creamy soup or those Westerner's soup, I love it to bits. After making the Cream of Mushroom Soup. I plan to make some similar soup. As I flipped through some of the magazine, I found this recipe from an Australian Magazine, so why not give it a try! To my surprised, it is amazing and so yummilious! Even, my son managed to drink 1/2 a bowl, it is consider a consolation for me as he dislikes vegetables soup at times. Need to do more of my "Crouching Tiger, Hidden Dragon" tricks!

Broccoli and potato are a good blend in this recipe. It is indeed a vegetarian soup according to the article. It is high in fibre & low saturated fat. Isn't it good for us? Let's savor!

The below recipe is adapted and modified:
Ingredients:
1 Kg broccoli, cut into florets
4 medium-sized potatoes, peeled & chopped
1 tbsp Olive oil
1 large Brown onion, chopped
2 cloves garlic, crushed
2 cups vegetable stock (I used plain water)
2 cups water
Salt & pepper to taste



Methods:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.
2. Cook, stirring for 3 mins or until soft.
3. Add broccoli, potato, stock and 2 cups cold water. Cover.
4. Bring to boil. Reduce heat to low. Simmer, stirring for 10-15 mins or until potato is tender. Remove from heat.
5. Process in a food processor until smooth. Return to pan. Cook for 5 mins or until heated through.
6. Season with salt and pepper. Serve.

• High fibre
• Vegetarian
• Low saturated fat

My bits of tips:
• I used the broccoli stems too.
• The thickness of the soup is on your own preference. If you find the soup is too thick, you may add more vegetable broth / stock / water after blending.

My bits of recommended recipes:
Cream of Mushroom Soup
ABC Corn in Cob Soup
Cranberry Beans Soup