Broccoli And Agria Potato Soup

Cream of broccoli soup has always been one of my favourites, and this version is a winner, it's simple, budget-friendly, and full of flavour. Instead of using actual cream, it’s thickened with agria potatoes, making it a lighter option that’s also easier on the wallet (a big plus with supermarket prices being what they are right now!).

Finish it off with a handful of crunchy croutons and a drizzle of your best olive oil, and you’ve got a vibrant, comforting green soup that’s perfect for sharing with the family.

Broccoli And Agria Potato Soup

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, crushed

2 heads broccoli, finely chopped

1 agria potato, peeled and diced

4 cups vegetable broth

handful of parsley

salt and pepper to taste

Directions

Heat the olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and vegetable broth. Bring to a boil, reduce heat, and add a couple of tablespoons chopped parsley and simmer 15 minutes, until vegetables are tender. Add salt and pepper if necessary.

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat.

Serve plain or drizzle with your favourite olive oil, add a handful of croutons or a dollops of pesto. It's also delicious with cashew cream. This recipe is great The Ultimate Cashew Cream.