It’s definitely soup season and what could be better to eat than a wholesome broccoli and potato soup? Broccoli is high in vitamins and minerals and when cooked in a soup, you don’t lose any of these essential elements. Plus, broccolis are in season so go gung ho on your usage of them at the moment!
I try and buy organic broccoli and potatoes because they are the type of vegetables that absorb a lot of pesticides. Plus, as you eat the whole of the potato and broccoli in this soup, I feel better about eating them organically. I often have an internal dilemma over buying organics because my not-for-profit salary does not allow me to be indulgent in my food purchases. However, there are certain fruit and veggies which contain more pesticides than others. To distinguish between foods that are high and low in pesticides, this great site has created a ‘dirty dozen’ list, check it out: EWG’s 2012 Shopers Guide to Pesticide in Produce.
I have adapted this recipe from Organic Gardeners Magazine which I have just discovered and is a wealth of knowledge for gardening and in season food and recipes. My aspiring green thumbs have been itching. Despite being the middle of winter, I am definitely going to get my shovel and spade out this weekend to start growing some veggies!
Plus, I have a competition for you! If you let me know your favourite broccoli recipe and send this post to a friend, you can win a free copy of this month’s Organic Gardeners magazine! Email me at Katinka.day (at) hotmail.com or tweet me your answers!
Broccoli and potato soup
(Preparation time: 5 minutes, cooking time: 30 minutes)
Ingredients
1 tablespoon oil
1 tablespoon Nuttelex/butter
3 medium brown onions, chopped
1 leek, chopped
2 garlic cloves, chopped
5 medium sized potatoes, chopped into 1cm pieces
1 large broccoli, cut into small florets
1 litre vegetable stock
1 bay leaf
¼ teaspoon nutmeg
1 tablespoon crème fraiche
Salt and pepper to season
Method
Heat the oil and butter on medium heat and add the onions and leek. After a few minutes add the garlic and stir for another minute. Then, add the chopped potatoes, season with salt and pepper and stir regularly for 8-10 minutes until they are soft.
Add the broccoli, (reserving some small florets for garnish) and add enough stock to cover the vegetables. Add the bay leaf and nutmeg, let the soup boil then reduce to low heat and simmer for 15 – 20 minutes until vegetables are tender. Remove from the heat and use a stick blender to process the soup until you achieve the consistency you want your soup to be. Taste and season accordingly.
Serve with hot toasted bread and enjoy!
