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Broccoli Soup – Perfect for the Change in Season

Thanks to my co blogger for a great time in New York. It was unseasonably warm & sunny there with the trees  just starting to shed their leaves. I was lucky to experience great hospitality and the amazing colours of Autumn/Fall. Now back in the UK and still slightly warmer than average I wanted to make something easy and perfect for the change of season – my broccoli soup.

Ingredients (serves 6-8)

Cut into florets

broccoli cut into florets

  • 500g (1.1lb) broccoli- florets and stalks
  • 1 large stick celery and celery leaves finely chopped
  • 1 large onion finely chopped
  • 575ml (2 1/2 cups) vegetable stock
  • 275ml (1 1/4 cups) semi skimmed milk
  • 30g  (1 oz) butter
  • 2 dried bay leaves
  • 1 teaspoon salt
  • 20 grinds black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice

    Veggies chopped

    Veggies chopped

  • 1/4 teaspoon ground nutmeg
  • 150 ml (2/3 cup) creme fraiche
  • fresh chives finely chopped to garnish

Method

  • Rinse the broccoli and cut into florets
  • Trim the stalks and chop into 1 cm(0.4 inch) chunks
  • Put stalks into a large pan of boiling water & simmer for 3 minutes
  • Add broccoli florets and continue to simmer for another 3 minutes

    Cooked & ready to mash

    Cooked & ready to blitz

  • Drain both and rinse under cold water
  • Melt the butter in a large pan and sauté the celery, onion, coriander, allspice, nutmeg and bay leaves for about 5 minutes on a medium heat until soft
  • Add the broccoli florets and stalks and sauté for 2 minutes on a medium/high heat

    Broccoli cooked, mashed & ready to be soup

    Broccoli & vegetables blitzed & ready to be soup

  • Remove & discard the bay leaves, transfer the broccoli & vegetable mix into a large bowl & blitz to a puree using a stick blender adding a little veg stock  (picture, left)
  • Transfer puree back into the pan and add rest of the veg stock, milk, salt and black pepper.
  • Simmer for 6 minutes on a low/medium heat
  • Remove from heat and stir in creme fraiche
  • Check seasoning, add more salt & pepper if needed and serve with chopped chives and crusty bread

This soup tastes great the next day, keep in the fridge and also freezes well. Warm, tasty and perfect for the change in season – my broccoli soup.

Filed under: Soups, Vegetarian

About the Author

Posted by

Food designer by day, food blogger by night. I am passionate about food and London, the vibrant food capital of the world. I live it, cook it, eat it... then write about it.

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