Learning the basics of how to make your own soup means you never need to waste vegetables. I had the best of intentions for a head of broccoli but it had gone yellow before I got round to making the dish I planned. It may not be pretty but it’s still edible and full of iron and calcium so you can chuck it in a soup to get all the benefits and it still tastes great.
I have to manage my iron levels so if I have a dip this is a great soup to give me an iron boost. After I donate platelets I can feel a bit weary and this soup helps me get back to normal in less time. You don’t need a blender, just a stick blender (for some reason I call it a Billy but I don’t know why) will do the job.
Serves 2 Adults & 2 Kids
1 head of broccoli
1 medium onion or 2 large shallots
1 head of garlic
1 tbsp olive oil
700ml vegetable stock
salt and pepper
optional toppings: pine nuts, feta, blue cheese, plain yoghurt, chilli oil, basil, bacon, chives
- Peel and finely chop the onion or shallot and garlic. Put the olive oil in a large saucepan on a medium heat then add the onion/shallots and cook for 5 minutes then add the garlic and cook for another 2-3 minutes.
- Cut the broccoli stem into small pieces then roughly cut the florets into chunks. Add the broccoli stems to the pan and cook for a few minutes before adding the florets.
- Add the stock and turn the heat up to medium high until it boils then let it boil for 2 minutes before turning the heat back down to medium and adding the spinach. Stir the spinach into the liquid then pop a lid on and cook for 5 minutes.
- Once the broccoli stems are tender the soup is ready to blend. Once the soup is smooth taste it to decide if it needs more salt. Add a squeeze of lemon juice if you’re not topping the soup with yoghurt because the acid improves the balance of the soup.
- Serve with any of the toppings suggested in the ingredients section.