Broccoli and Potato Soup
It's that time of year where the weather starts to drop in temperature and our bodies begin craving soup and warming meals. Here is a recipe that is not only simple but also easy to prepare. Thanks to the inclusion of potatoes, this soup feels more substantial whilst also ticking your box of consuming essential daily greens. Keep reading to learn the benefits of our key ingredients and to see the directions for how to prepare it.
Benefits of Broccoli
Broccoli is a vegetable which we probably all remember being forced to eat when we were little. There is a reason for this. This powerhouse green has reached superfood status thanks to its combination of vitamins, minerals, fibre and antioxidants, all properties we need to incorporate into our weekly diets in order to not only feed our complexions but also to enable our bodies to perform optimally from the inside out. According to Harvard Medical School, their benefits also extend to being anti-carcinogenic, "what makes these vegetables such potent disease fighters are natural compounds such as sulforaphane and isothiocyanates, which are believed to have cancer-fighting capabilities."
Benefits of Potatoes
Despite being a starchy vegetable, potatoes are inevitably satiating but also beneficial. In the words of certified nutritionist, Elizabeth Shaw, “Potatoes are actually filled with more potassium than bananas, and they also contain fibre, vitamin C, vitamin B6, plus a bit of iron and calcium." Potassium is is a crucial electrolyte which helps to support our nerve and muscle function and B6 serves the important role of sustaining healthy brain development whilst also keeping our nervous and immune systems functioning optimally. Potatoes are also cost-effective and easy to find!
Now that we've covered the benefits let's move onto our recipe!
1 head of broccoli
2 medium potatoes
3 tablespoons of olive oil
1/2 an onion
1 carton of vegetable broth measuring approximately 32 Fl Oz/ 946 ml (Water can also be used as a substitute)
1 teaspoon of cumin
Salt and pepper to taste
Start by taking your rinsed broccoli head and cutting it into smaller chunks. Once it has been chopped, keep your broccoli to one side. Take a large pot and follow by adding 3 tablespoons of olive oil, allow this to heat up. Add 1/2 a chopped onion, mix this in until the onions become translucent. Add your chopped broccoli and 2 potatoes into the pot. Follow immediately by pouring 1 carton of vegetable broth over the contents of your pot. Make sure that the liquid is level to the contents and is able to cover all of your ingredients. Should it be required feel free to add water until your ingredients are fully submerged. Add 1 teaspoon of cumin and salt and pepper to taste. Leave your ingredients to boil for 30 minutes. As a test, use a fork and push it through your potatoes. Make sure that your fork can enter easily through both sides. That way you know that your potato is properly cooked. Once they are ready, take your pot off boil and break the potatoes down into smaller chunks by cutting them into pieces with a fork and knife. Once this has been done, take a ladle and transfer the contents of your pot into a blender. Blend your ingredients together and then serve. This recipe fills around 4 standard bowls of soup. It can also be refrigerated and enjoyed the following day.