No Points Broccoli Soup recipe:
½ teaspoon olive oil
1 onion
800 grams of broccoli
You can substitute broccoli for any vegetable except peas or potatoes. Butternut squash (roasted first) is particularly delicious
1.5 litres boiling water
1 dessert spoon soup stock powder (optional)
Salt & pepper to taste
Method: Heat the oil in a large, lidded soup pan. Add the onion. Cover with lid and allow to soften for 5 minutes on low heat. Meanwhile, roughly chop the vegetables. If using carrots or parsnips, top and tail them, but it’s not necessary to peel. Add vegetables to pan, with a dessert spoon of the boiling water. Re-cover and simmer for 5 mins on low heat. Then add remaining water, soup stock powder (if used), and seasoning. Bring soup back to boil, then lower heat and simmer for 30 mins until veg feel soft when pierced with a sharp knife. Allow soup to cool completely, then liquidise in batches till very smooth. Store soup in an airtight container in fridge for use in hunger emergencies…
We’d love to know how you get on with this recipe, do leave your comments below.
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