A great way to use up plentiful broccoli from the garden, or that head or two that's been sitting in the fridge. I like to make this is large batches and freeze. This summer my broccoli plants have just kept pumping; there's only so much you can eat fresh, and I wasn't in the mood to blanch and freeze the latest batch, so I made another large batch of this delicious soup.
This delicious soup is highly nutritious and perfect for cold winter days.
This delicious soup is highly nutritious and perfect for cold winter days.
| Ingredients - regular batch: 2 TBSP coconut oil or butter 1 small onion 2 stalks celery 1 medium potato 750ml chicken stock* About 500g broccoli 30g fresh parsley Salt/pepper to taste 1/2 cup coconut cream or coconut milk 1 TBSP lemon juice (optional) *The base of many good soups is a good stock. Homemade chicken stock is easy and very good for you. I make it by simply filling a crockpot with the frames/bones of chickens we've previously roasted for meals - I always pop the frames in the freezer - covering with water, adding a little salt, and simmering on low overnight. (You can also use inexpensively purchased chicken frames or necks). Alternatively boiling in a pot on the stove for 2-3 hours. Then strain and voila - stock! I like to make a big batch and freeze. For other meat stocks I add veges etc, but chicken I keep simple - makes a great soup base, or for homemade chicken chop suey and many other dishes. Or drink it warm as a healthy broth. | Ingredients - large batch for freezer 6 TBSP coconut oil or butter 3 large onions 6 stalks celery 3 medium potato 3 litres chicken stock* About 1800g broccoli 2-3 handsful parsley (can be added to soup as cooking, or later as serving - see method).  |
Method:
Dice onions (can use a leek instead) and celery. If desired, celery leaves may also be used (I did so in the large batch pictured, because I was using celery from the garden, but not in the finished bowl shown at the top). Peel and dice potato. Prepare broccoli by cutting into florets. Melt oil or butter in a pot. Add onions and celery stalks, saute for a few minutes until softened but not browned. Add potato and cook a further few minutes. Add chicken stock, celery leaves (if used), and broccoli. Bring to boil and simmer with lid on until broccoli tender, stirring a couple of times - about 25 mins.
If eating right away, process soup through food processor to make smooth. Return to pot, reheat, add finely chopped parsley and simmer 2 mins, add seasonsings to taste, lemon juice, and stir in some coconut cream (do not boil once cream is in). Serve.
If freezing, allow soup to cool, process in batches through a food processor, transferring to a large bowl as you go. Stir all together, then divide into suitable size containers, label and freeze. When ready to use, defrost a container, reheat in a pot, and add seasonings, coconut cream etc as above.
Dice onions (can use a leek instead) and celery. If desired, celery leaves may also be used (I did so in the large batch pictured, because I was using celery from the garden, but not in the finished bowl shown at the top). Peel and dice potato. Prepare broccoli by cutting into florets. Melt oil or butter in a pot. Add onions and celery stalks, saute for a few minutes until softened but not browned. Add potato and cook a further few minutes. Add chicken stock, celery leaves (if used), and broccoli. Bring to boil and simmer with lid on until broccoli tender, stirring a couple of times - about 25 mins.
If eating right away, process soup through food processor to make smooth. Return to pot, reheat, add finely chopped parsley and simmer 2 mins, add seasonsings to taste, lemon juice, and stir in some coconut cream (do not boil once cream is in). Serve.
If freezing, allow soup to cool, process in batches through a food processor, transferring to a large bowl as you go. Stir all together, then divide into suitable size containers, label and freeze. When ready to use, defrost a container, reheat in a pot, and add seasonings, coconut cream etc as above.
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