Gorgeous Garlic and Broccoli Soup
For me, the ultimate winter warmer is a lovely, flavourful soup. The best things about soup in my opinion are that they are incredibly simple to make as well as being tremendously economical. A pan of soup can cost as little as £3 and will happily feed four people. What's more, soup freezes really well so you can cook it in bulk and store it up for whenever you want it.
Arguably the ultimate student lunch, this broccoli and garlic extravaganza is not only bursting with flavour, it is also very good for you. It's made almost entirely of vegetables aside from a bit of salt and pepper and a spoon full of low fat cream cheese to give the soup a bit of creaminess.
Cheap, easy and delicious: three qualities you simply cannot say no to! So give this soup a go!
Gorgeous Garlicky Broccoli Soup
Serves 4
1 tbsp olive oil
2 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 large head of broccoli, cut into florets
1 medium potato, washed and diced
1 litre of vegetable stock
Plenty of black pepper to season
2 tbsp low fat cream cheese
In a large saucepan or casserole pan, heat the olive oil gently and add the onion and garlic. Fry over a gentle heat until soft but not coloured.
Add the broccoli and fry gently for another 5 minutes before adding the potatoes. Allow to fry for a few minutes and then add the vegetable stock and season with plenty of black pepper.
Cover and cook over a gentle heat for around 10-12 minutes (make sure the potatoes are cooked through).
Add the cream cheese then either pour into a blender or food processor or take off the heat and use a hand blender to blend at high speed until the soup is smooth and creamy.
Reheat gently if necessary or allow to cool fully, before portioning up and freezing the soup.
Serve hot either on its own or with your choice of bread.
1 tbsp olive oil
2 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 large head of broccoli, cut into florets
1 medium potato, washed and diced
1 litre of vegetable stock
Plenty of black pepper to season
2 tbsp low fat cream cheese
In a large saucepan or casserole pan, heat the olive oil gently and add the onion and garlic. Fry over a gentle heat until soft but not coloured.
Add the broccoli and fry gently for another 5 minutes before adding the potatoes. Allow to fry for a few minutes and then add the vegetable stock and season with plenty of black pepper.
Cover and cook over a gentle heat for around 10-12 minutes (make sure the potatoes are cooked through).
Add the cream cheese then either pour into a blender or food processor or take off the heat and use a hand blender to blend at high speed until the soup is smooth and creamy.
Reheat gently if necessary or allow to cool fully, before portioning up and freezing the soup.
Serve hot either on its own or with your choice of bread.
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