Broccoli and basil soup

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Broccoli and basil soup

Enjoy this quick and warming broccoli soup all year round

25 minutes

Serves 4

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This soup freezes well – so make a double batch and freeze in portions for a quick, nutritious meal for those days when the fridge is bare or you don’t have time to cook!

Two hands - one large, one smallSuitable for young cooks

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This soup freezes well – so make a double batch and freeze in portions for a quick, nutritious meal for those days when the fridge is bare or you don’t have time to cook!

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 1 large potato, peeled and chopped
  • 3 sticks celery, chopped
  • 1 large head broccoli, roughly chopped
  • 2 cloves garlic, finely diced
  • 500ml reduced-salt vegetable stock
  • 800ml boiling water
  • 25g pack of fresh basil
  • Freshly ground black pepper

CALORIES: 131

FAT: 0.5g

5 A DAY: 2

SALT: 0.2g

SUGAR: 6g

Method

  1. Heat the oil over a medium heat in a large pan and cook the onion, potato and celery for about 10 minutes or until soft.
  2. Add the broccoli, garlic, stock and boiling water. Bring to the boil, then turn down the heat and simmer for 10 minutes, or until the veg is cooked through.
  3. Stir through most of the basil (including stalks), saving a few leaves to garnish.
  4. Blend the soup in a blender (you may need to do this in batches). Season with black pepper.
  5. Return soup to the pan to reheat if necessary. Season with pepper to taste and garnish with the remaining basil before serving.

Serve with a toasted baguette rubbed with a garlic clove for a healthy spin on garlic bread

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