This Broccoli Soup tastes incredibly creamy and indulgent but it’s actually not only healthy but slimming friendly too! Make a big batch to warm up on cold days - easy to cook on the stove or your Instant Pot and suitable for freezing too.
4baby leeks or one large leek(white parts only), diced
2small potatoes, peeled and cubed
2garlic cloves, minced
½tbspmustard powderor Dijon mustard
½tspsalt
Generous pinch black pepper
1bay leafleave out in Soup Maker!
1medium broccoli, florets only approx. 9oz or 250g
5cups| 1.2 litres vegetable stock
1cup| 240ml skimmed milk or light evaporated milk
½cup| 60g cheddar cheese, grated plus extra to serve
Salt and pepper to season
Pinchnutmeg, freshly grated (optional)
Mint or parsley leaves to garnish
Instructions
ON THE HOB
Mist a large lidded pot with olive oil cooking spray. Add the onion and leeks and cook over low heat for 5 minutes. Add a splash of stock if the pot gets too dry.
Stir in the potatoes, minced garlic, salt, pepper, mustard powder and cook for 2 minutes.
Add the vegetable stock and bring to a rolling simmer. Reduce the heat and cook for 5 minutes.
Add the broccoli, partially cover the pot and cook for 10 minutes or until the broccoli is tender when pierced with a knife.
Don’t forget to remove and discard the bay leaf! Use an immersion blender to blitz the soup until it is smooth. (Alternatively transfer to a blender and blitz).
Stir in the milk and cheese and simmer for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg.
Serve with a little extra grated cheese and garnish with chopped parsley or mint.
INSTANT POT METHOD
Select Sauté and mist the pot with cooking spray. Add the onion and beef once hot and cook for five minutes, stirring constantly. Add a splash of stock if the pot gets too dry.
Stir in the potatoes, bay leaf, minced garlic, salt, pepper, mustard powder and cook for 2 minutes. Add the vegetable stock then seal the pot. Cook on HIGH PRESSURE for 10 minutes.
Release the steam manually and open the lid. Use an immersion blender to blitz until smooth.
Stir in the milk and cheese. Select Sauté and cook for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg and serve.
SOUP MAKER METHOD
Suitable for 1.6L soup maker - do not overfill!
LEAVE OUT THE BAY LEAF! Put all the chopped vegetables in the soup maker in order listed and top with vegetable stock filling only to the maximum line indicated.
Select the ‘smooth’ soup programme which will cook and blend your soup.
Pour the soup into a pot and stir in the milk the cheese, simmer for a couple of minutes until warmed through before serving.
Video
Notes
FREEZING CREAMY BROCCOLI SOUPThis soup is suitable for freezing before you add the milk and cheese(milk and cream can separate if frozen). Cool the blended soup completely then put in suitable freezer bags or freeze into cubes using silicone muffin tin. Use within 3 months, reheating until piping hot all the way through before stirring in the milk and cheese.–––––––––––––––––––––––Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.Nutritional information is always approximate and will depend on serving sizes and quality of ingredients.