Broccoli Soup | Slimming Friendly
User Reviews
5
Broccoli Soup | Slimming Friendly
Description
Broccoli Soup | Slimming Friendly starts by gently cooking diced onions and leeks until soft, with potatoes and minced garlic added to build depth. The vegetables are simmered in vegetable stock with seasoning including mustard powder and bay leaf, developing a mellow broth. Broccoli florets are cooked until tender before blending the soup smoothly. Milk and grated cheddar cheese are stirred in and warmed to complete the creamy texture and flavor. A touch of freshly grated nutmeg and fresh parsley or mint garnish add aromatic nuance.
The soup offers a smooth, creamy consistency balanced by the mild bitterness of broccoli and gentle sweetness from onions and potatoes. The cheddar adds a subtle richness without heaviness. The method produces a comforting, flavorful bowl with a pleasing texture that holds well as leftovers.
The finished soup serves well as a light meal starter or alongside crusty bread for a simple lunch or dinner. Freshly grated cheese and herbs enhance every serving. This version can be frozen if done before adding milk and cheese to avoid separation. After reheating, add cheese and milk for best texture and flavor. The recipe avoids dairy separation during freezing by postponing those ingredients until serving.
Note that this recipe does not include specific slimming plan endorsements since they may change. Nutritional info varies with ingredients and serving sizes.
Ingredients
- cooking spray such as fry light, low calorie
- 1 onion diced, large
- 4 leek white parts only), diced, or baby leeks
- 2 potato peeled and cubed, small
- 2 garlic minced, cloves
- ½ tbsp mustard powder or Dijon mustard
- ½ tsp salt
- black pepper generous pinch
- 1 bay leaf leave out in Soup Maker!
- 1 broccoli florets only approx. 9oz or 250g, medium size
- 5 cups vegetable stock 1.2 litres
- 1 cup milk or light evaporated milk, 240ml, skimmed
- ½ cup cheddar cheese grated plus extra to serve, 60g
- salt to season
- black pepper to season
- Pinch nutmeg , freshly grated (optional)
- mint or parsley leaves, for garnish
Instructions
ON THE HOB
- Mist a large lidded pot with olive oil cooking spray. Add the onion and leeks and cook over low heat for 5 minutes. Add a splash of stock if the pot gets too dry.
- Stir in the potatoes, minced garlic, salt, pepper, mustard powder and cook for 2 minutes.
- Add the vegetable stock and bring to a rolling simmer. Reduce the heat and cook for 5 minutes.
- Add the broccoli, partially cover the pot and cook for 10 minutes or until the broccoli is tender when pierced with a knife.
- Don’t forget to remove and discard the bay leaf! Use an immersion blender to blitz the soup until it is smooth. (Alternatively transfer to a blender and blitz).
- Stir in the milk and cheese and simmer for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg.
- Serve with a little extra grated cheese and garnish with chopped parsley or mint.
INSTANT POT METHOD
- Select Sauté and mist the pot with cooking spray. Add the onion and beef once hot and cook for five minutes, stirring constantly. Add a splash of stock if the pot gets too dry.
- Stir in the potatoes, bay leaf, minced garlic, salt, pepper, mustard powder and cook for 2 minutes. Add the vegetable stock then seal the pot. Cook on HIGH PRESSURE for 10 minutes.
- Release the steam manually and open the lid. Use an immersion blender to blitz until smooth.
- Stir in the milk and cheese. Select Sauté and cook for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg and serve.
SOUP MAKER METHOD
Suitable for 1.6L soup maker - do not overfill!
- LEAVE OUT THE BAY LEAF! Put all the chopped vegetables in the soup maker in order listed and top with vegetable stock filling only to the maximum line indicated.
- Select the ‘smooth’ soup programme which will cook and blend your soup.
- Pour the soup into a pot and stir in the milk the cheese, simmer for a couple of minutes until warmed through before serving.
Notes
- Freeze the soup before adding milk and cheese to avoid separation; add them fresh after reheating.
- Use fresh herbs like parsley or mint to garnish for a bright finish.
- Reheat gently until piping hot before adding dairy ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 1279mg | 53% |
| Potassium | 663mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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