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Broccoli Soup | Slimming Friendly
5 from 12 votes

Broccoli Soup | Slimming Friendly

This Broccoli Soup blends cooked onion, leeks, potatoes, and broccoli with vegetable stock, milk, and cheese into a smooth, creamy soup. The soup is pureed to a velvety texture, warmed with cheddar cheese, and seasoned with mustard powder and nutmeg for subtle depth. Finished with fresh herbs and extra cheese, it makes a satisfying, mild vegetable soup with a rich feel despite its light ingredients.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 198 kcal
Course: Soup
Cuisine: European

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
    Cup of Yum
  1. 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.
  2. Stir in the potatoes, minced garlic, salt, pepper, mustard powder and cook for 2 minutes.
  3. Add the vegetable stock and bring to a rolling simmer. Reduce the heat and cook for 5 minutes.
  4. Add the broccoli, partially cover the pot and cook for 10 minutes or until the broccoli is tender when pierced with a knife.
  5. 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).
  6. 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.
  7. Serve with a little extra grated cheese and garnish with chopped parsley or mint.
INSTANT POT METHOD
  1. 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.
  2. 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.
  3. Release the steam manually and open the lid. Use an immersion blender to blitz until smooth.
  4. 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!
  1. 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.
  2. Select the ‘smooth’ soup programme which will cook and blend your soup.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 198

% 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.