A Hearty Bowl of Broccoli Soup

That’s Ashley’s old bib in case you’re wondering. Spent the entire of last night washing Ashley’s old baby clothing to be handed down to her little sister. So this morning instead of tiring myself out with heavy cooking I decided to make broccoli soup, I read that broccoli is a good source of  calcium, vitamin C, folate, and vitamin B6. It’s a fairly simple dish to make and it’s low fat but at the same time it fills you up. Which is something I need at the moment because I’ve gained my allocated amount of weight gain (10kilos) for this pregnancy and I’m only 33 weeks along. Pffttt!

You Need
1 small head broccoli, about 500g, including stems, chopped (separate the florets and stems)
1 small onion, finely chopped
1 medium potato, grated or diced
3 cups of chicken stock or water
2 tbsp olive oil
salt and white pepper to taste

How To
1. Heat oil on a medium pot. Gently sauté onion until translucent or softened. Add in the chopped stems and continue sautéing for 5-6 minutes.
2. Add in the stock or water and bring to a boil before reducing the heat and add in the potato.
3. Leave to simmer for 30 minutes or until the vegetables are softened.
4. Allow the soup to cool slightly, then transfer to a blender and blend until smooth. Return soup to the pot and over low heat, add in the florets. I only add the florets in the end so that it remains slightly crunchy which gives the soup a nice texture. Heat gently and season.
5. Serve with generous servings of grated Parmesan.

It was so hearty and comforting to have a bowl during a rainy morning that I had two servings!