Food & Wine
Broccoli and rocket soup
This thick, creamy soup is fresh and full of flavour – perfect for a cool night or a rainy day.
Ingredients:
- 1 brown onion, roughly chopped
- 1 leek, pale section, roughly chopped
- 2 teaspoons olive oil
- 1 brushed potato, peeled and roughly chopped
- 1 cup rocket, finely chopped
- 2 cloves garlic, crushed
- ½ cup dry white wine
- 1 large head of broccoli, stems included, roughly chopped
- 1 litre vegetable stock
- Natural yoghurt/sour cream
Method:
- Heat the olive oil in a large saucepan over a medium heat. Cook the onion, potato, leek and garlic, stirring for five minutes.
- Add the white wine to the pan and cook for an additional minute. Add the stock and bring to the boil. Simmer and cook for two minutes.
- Add the broccoli and rocket to the pot and bring to the boil again. Turn the heat down and allow the soup to simmer for about 15 minutes, or until the broccoli is tender. Turn off the heat and allow to cool for 10 minutes.
- Add the soup to a blender and blend until smooth (alternatively, use a stick blender to pulse until smooth). Return to the saucepan and heat over a low setting. Season with fresh salt and pepper
- Serve with crusty toasted bread and a hearty dollop of fresh yoghurt or sour cream.