Broccoli and Potato Soup
This is a winter warmer that’s perfect for a cosy night in. The blue cheese makes it deliciously rich – but you can mix in grated cheddar if you prefer.
(Serves: Prep Time: 15min - Cook Time: 30min)
Ingredients
- 1L Massel Liquid Stock Vegetable
- 1 tbsp olive oil
- 100 g bacon, sliced into small pieces
- 50 g butter
- 1/2 brown onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup plain flour
- 1 kg potatoes, peeled and chopped
- 1 head broccoli, chopped
- 200 ml milk
- 100 g blue cheese
- 50 g walnuts
- 2 tbsp honey
- 1/2 cup Greek yoghurt
- 1 pinch salt
- 1 tbsp chives, finely chopped
- Salt and pepper
- 4 slices crusty bread, buttered
Method
- Add olive oil and diced bacon to a large casserole pot over medium heat. Cook until bacon is crispy. Use a slotted spoon to remove.
- Add diced onion, butter and garlic to the pot. Once onion is soft, add plain flour and mix until the flour forms a roux.
- Add Massel liquid vegetable stock slowly, thickening as you stir it through.
- Add potatoes to the casserole pot, and simmer for 10 mins, stirring occasionally.
- Meanwhile, add walnuts to a small frying pan with honey and cook until the honey caramelises, after about 5 mins. Remove to baking paper and sprinkle with salt.
- Add broccoli and milk to the pot and simmer for another 5 mins.
- Blend soup, then toast crusty bread.
- Serve soup topped with spoons of Greek yoghurt, blue cheese, bacon, walnuts and chives, with a slice of crusty bread.
Massel products used in this recipe:
