Perfect to kick off your dinner party, great in a mug for a light lunch at the weekend, and it even travels well for a working lunch, this soup, made with British Tenderstem broccoli does it all.
Cheesy Tenderstem Broccoli Soup
Fry Light cooking spray
1 onion, chopped
2 cloves garlic, crushed
1 medium potato, peeled and diced
1 bay leaf
2 x 200g packs Tenderstem broccoli
1 litre vegetable stock
150g Dolcelatte cheese
salt and freshly ground black pepper
1. Spray a large pan with Fry Light. Add the onion and saute gently for 5 minutes until softened but not coloured. Add the garlic, potato and bay leaf. Cover and cook for 5 minutes, stirring occasionally until the potato softens.
2. Meanwhile, cut the broccoli into 2-3 cm pieces, add to the pan with the stock. Bring to a simmer and cook for 5 minutes, or until the broccoli is tender. Roughly chop the Dolcelatte and stir into the pan until melted.
3. Remove the bay leaf and also a few of the broccoli florets to garnish the finished soup. Using a hand blender or liquidiser, blitz the soup until smooth. Season to taste.
4. Serve the soup hot, garnished with the reserved broccoli florets and a few croutons if liked.
WLS PORTION: 1/2-3/4
Suitable for vegetarians
Image courtesy of Tenderstem Broccoli