Autumn Warming Broccoli Soup

The weather has turned in London and we seem to have skipped straight from Autumn to Winter.

For us, the turn of weather always signifies a turn in food choices. It really means all food choices are now made based on its temperature. Goodbye overnight oats and salads, hello curries, soups and anything that will make us feel like we’re getting an internal hug.

This broccoli soup is hearty, delicious and the recipe comes from my grandmother. It’s one of the first things I learned to make myself and i’m still making it all these years later. It’s so easy and whipped up in under half an hour - as always make a big batch and freeze the soup in portions for those lazy days.

Perfectly thick (thank you potato) and great served up with our Fava Beans and some fresh bread. Enjoy!

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3

Ingredients (2 servings):

  • 1 large broccoli, cut into florets

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 1 large carrot, grated

  • 1 large potato, grated

  • 1 tsp salt

  • 1 tsp white pepper

  • 750ml vegetable stock



Method:

  1. Heat a heavy bottomed sauce pan over a medium heat

  2. Add a tablespoon of oil and when hot, add the chopped onion until slightly translucent and softened

  3. Add the garlic and fry for 2 more minutes

  4. Add the potato and carrot and stir occasionally, allowing the grated carrot and potato to brown slightly but not burn

  5. Add the broccoli to the pan and stir for a couple of minutes

  6. Add the stock, salt and white pepper and bring to a boil, turn the heat down and cook on a low simmer until the broccoli is cooked through

  7. Leave the pot to cool and then blend the soup in a blender

  8. Adjust salt and pepper to taste and top with Crunchy Roasted Fava Beans

  9. Serve up with crusty warm bread and enjoy!

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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