Broccoli soup

Officially it is still summer of course, but here in London it seems to be autumn already; plenty of showers, temperatures closer to 15 degrees than to 25 and people wearing clothes with long sleeves… Days like this make me feel like curling up on the sofa with a big bowl of nice, homemade soup. Not as cheerful as a fresh summer salad perhaps, but just as easy, full of good things and tasty!

I am not a big fan of using cream in my soups, so I always make them with water only. The process of brewing a soup is pretty much the same every time, but with different ingredients. The good thing about that is, anyone can do it, no excuses! Below you’ll find one of my favourites as it is full of flavour and ready in no time. Don’t get me wrong though, no matter how much I love soup, I would rather have many more beautiful summer days to come before autumn really kicks in…

For 1 big pan you need:

2 onions
4 cloves
1 big potato
about a kilo of broccoli
2 chicken stock cubes
salt & pepper
some nutmeg if you like

Start with frying the onions and the cloves in a bit of butter, make sure the onions don’t burn. Cut up the broccoli and add it to the onions. Pour about 1 liter of water over the vegetables; everything should be -just- underneath the water. Peel the potato and add it to your soup together with the stock cubes. Take out the cloves and let the soup boil gently until the vegetables are soft enough to be squashed. Use a hand blender to make a smooth substance out of it. Add salt & pepper and if you like, some nutmeg, for a nice little touch.


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