
There are some many benefits to eating magnesium-rich foods, and broccoli and spinach are good dietary sources.
If you have members of the family that aren’t keen on munching down on a large chunk of “little trees,” or broccoli, then this soup might tempt them to eat more than they would as a humble steamed vegetable.
Broccoli Soup Recipe
- 500 g broccoli (diced stalks and sprigs)
- 1 small potato, finely diced
- Several large spinach leaves, chopped roughly (or silverbeet or rainbow chard)
- 1 onion, diced
- Several celery stalks, sliced
- 4 cups chicken stock
- 1/2 cup cream, (for cream of broccoli soup)
- 1 tablespoon lemon juice
- 1/3 cup frozen or fresh peas
- pepper and salt to taste
- Lemon slices as garnish
- Variation: 1 small chicken breast, cooked and finely sliced
- Saute the onion and celery in a pan until the onion turns transparent.
- Add potato and stir
- Wash broccoli and cut into sprigs and add broccoli, chopped spinach, chicken stock and onion/ celery mix to a large saucepan.
- Bring to the boil and simmer for 10-15 minutes.
- Add fresh or frozen peas and simmer til broccoli and peas are cooked.
If wanting to make cream of broccoli soup, mash or process using a hand blender or victimizer-blender till smooth. Add cream and return to saucepan heating through whilst adding seasoning and lemon juice.
Or/ gently blend or stir til broccoli breaks up into small sprigs then add seasonings and lemon juice.
Garnish and serve.
Variation:
Adding cooked slivers of chicken breast cooked bolster the protein content of this dish and turn it into a meal.
A nice accompaniment to Broccoli and Spinach soup would be almond or walnut bread.

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