© 2019 Jess Nugent. Proudly created by Artists & Rebels and Nugent Media

  • Jess Nugent

Broccoli Soup


This is one of my absolute favourite recipes at ANY time of year.


Because my diet is predominantly plant-based, I feel that quick easy recipes that contain plant protein are a life saver! This one does not disappoint.


HOW DOES IT MEASURE UP?


1 bowl of this beautiful, creamy soup contains:


Kilojoules: 924 Protein: 11.2g

Carbs: 24.9g Fat: 9.2g Fibre: 12.2g


How good!


WHAT YOU NEED


- 1 Brown Onion (Diced) - Olive Oil

- Garlic (or Garlic Powder)

- 2 Vegetable Stock Cubes

- 4 Cups of Water (Boiling) - 2 Heads of Broccoli (Chopped)

- 400g Peas

- A Large Handful of Spinach


HOW TO MAKE


- Heat 2 tablespoons of olive oil in a BIG saucepan.

- Add diced onion and sauté for 5 mins.

- Add garlic & cook till onion is just beginning to brown on lower heat.

- Prepare vegetable stock (add one cube to 2 cups of boiling water) add the the saucepan and stir, then add the second stock cube to another 2 cups of water and add.

- Add chopped broccoli to the saucepan and turn up the heat.

- Once the soup mix starts boiling, add peas and cook until broccoli is VERY soft (10-15 mins) on medium heat. - Remove from heat and add spinach (it will gently wilt itself).

- Leave to cool for 15 mins.

- Blend in batches in a NutriBullet or blender, adding into another big saucepan as you go. - I like to blend mine until creamy but you can serve it as a chunky soup as below.

- Reheat a little and serve with a drizzle of olive oil!




Enjoy guys!

J xx