Sometimes it’s all about who you know and where you live! Last week we were lucky enough to be given a huge bag of broccoli fresh from the farm. You see, my friends house backs onto the market gardens and she occasionally gets given some of the delicious fresh produce grown there. Not needing any more broccoli at the time she passed it on to me. Thank you very much Kate. As the weather is cooling down here in Melbourne I was all for making a big batch of soup (well getting Dan to make it anyway). Whilst shopping the next day I saw the price of broccoli and had no idea it was so expensive at the moment. Good news though, it is coming into season. This is a really easy broccoli soup recipe that I think even I could make a good batch of it. Enjoy!
Broccoli Soup Recipe
serves 4, preparation time: 10 minutes, cooking time: 30 minutes
1 onion sliced thinly
75g diced bacon
1 tsp crushed garlic
1/2 tbsp oil
4 broccoli heads and half the stalks
20g almond meal
- Place a large pot on the stove and sweat off onions on a medium heat.
- Once onions are starting to soften add bacon and garlic and continue to cook for a further 3 minutes ensuring the onions don’t burn.
- Add broccoli, water and milk. Turn heat up and allow pot to come up to boil. Turn down to a simmer.
- Simmer until broccoli is well cooked. Use a stick blender to blend into a puree.
- Add almond meal. If soup is too thick add a little water to achieve the desired thickness.
- Add salt and black pepper to taste