Broccoli is one of those magic super foods and this recipe for broccoli soup is a great way to prepare it. It’s low fat too.

Serves: 6


2 tsp olive oil
½ onion, finely chopped
1 celery stalk, finely chopped
4 cups fresh broccoli, chopped – including stems
1 large potato, peeled and cubed
2 cups chicken stock
1 ½ cup low fat milk
12 extra florets broccoli – small
Grated cheese – optional


  1. Heat oil large saucepan. Add onion and celery and fry over a medium head until onion softens.
  2. Add the 4 cups broccoli, the potato, stock and milk. Bring to the boil then reduce the heat and simmer for 20 mins or until vegetables are tender.
  3. Allow soup to cool slightly before transferring to a blender or food processor. Blend till smooth – this may take 2 -3 batches.
  4. Return soup to saucepan and heat through.
  5. While the soup is re-heating, steam the extra broccoli florets until bright green and just soft.
  6. Divide soup into bowls, garnish with two small steamed broccolil florets each and top with cracked black pepper.
  7. If you are not too worried about calories try sprinkling a little grated cheese on top of each bowl and serve with toasted chunky-cut bread.
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