Broccoli and potato soup

I love making soups as it is such an easy way to add some extra micronutrients into your diet. Broccoli is rich in potassium, manganese, phosphorus, vitamin C and K, and folate (B9). The potatoes in this soup will also provide you with some additional vitamin C, B6, potassium, some iron, and of course carbohydrates. Because there are potatoes in this recipe, the broccoli doesn't overpower the taste, so even if you are not a fan of broccoli, I recommend you try this recipe.

It's so easy to make and can keep in the fridge for 3-4 days. To add diversity to your diet, try and play around with the garnishing on different days.

Different toppings I recommend are chives, parsley, dill, pumpkin seeds, sesame seeds, flax seeds, walnuts or almonds.

Broccoli and potato soup

Servings: 4 Prep time: 10 mins Cook time: 30 mins

Ingredients:

• 1 head of broccoli (350 grams)

• 2 medium white potatoes (about 2 cups once chopped)

• 1/4-1/2 of a large onion

• 1 vegetable stock cube (I used Kallo yeast free)

• 9 cups of water

• 1 + 1/2 tsp of salt

• 1 tbsp ghee or butter (ghee for lactose and dairy free)

• 1 tbsp Greek yoghurt (use plant-based for dairy free)

• chopped walnuts

• chopped chives

Instructions:

1. Cut the broccoli into small florets and wash them thoroughly. Peel and cut the potatoes into smaller cubes. Peel one onion and use 1/4-1/2 of it. Store the rest in the fridge for another recipe.

2. Add the broccoli, potatoes, and onion into a pot and add boiling water (boil the water in a kettle beforehand). I added about 9 cups of water to make sure my veggies were covered. Bring it to a boil then turn the heat down.

3. Mix the vegetable stock cube with 2 tablespoons of hot water and add it to the pot with 1 and 1/2 teaspoons of salt.

4. Cook the vegetables for about 20-30 minutes on low heat. You can use a fork to check if your veggies are soft enough.

5. Transfer the vegetables into a blender and add in the ghee/butter and yoghurt with 1/2 teaspoon of salt. You need to add additional salt as you won't use all the water you cooked your veggies in; therefore, some salt will be lost. You have control over how much water you add from the pan to the blender. I added just a little less than 5 cups of water. Make sure you do not use all the water otherwise your soup will be too watery.

6. Blend until smooth.

7. Serve with chopped walnuts and chives and a slice of toast.

8. Store the rest of your soup in an airtight container.