A vegetable based soup finished with a splash of milk to turn it silky smooth and creamy.
- splash of oil of choice (or spray)
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 2 medium carrots (chopped)
- 2 heads broccoli (chopped including stalk)
- 2 litres boiling water
- 1 teaspoon single herb of choice (such as rosemary or sage)
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon ground black pepper
- salt to taste
- 250-500 ml milk of choice (I used unsweetened oat)
-
Heat your oil in a large lidded saucepan, then add the onions and cook until translucent. Add the garlic and carrot and cook for a minute or two before adding the broccoli.
-
Carefully add the water, then cover and allow to cook for 10 minutes. Check how soft the brocolli is (the florets should fall away from the stalk easily), then turn the heat off and remove the lid. Allow to cool for about 5 minutes.
-
Either, use a stick blender in the pan (add the milk first), or ladle portions of the soup into a jug blender and blend until smooth. If using the jug blender method, and a bit of the milk with each batch. You can leave a few chunky pieces for texture if you wish.
-
Return the blended soup to the heat and add your herbs and seasonings. Mix in well, then simmer on a low heat for 5 minutes. Do a taste check and adjust seasonings if necessary.
-
Serve & Enjoy!
