Recipe

Broccoli & potato soup

Dollar-wise dinners to get you through the week.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Broccoli & potato soup
  • 40 gram butter
  • 1 onion, sliced
  • 3 potatoes, peeled, chopped, plus 1 extra, thinly sliced
  • 6 cup (1.5L) Campbell’s Real Stock - Vegetable
  • 1 bay leaf
  • 1 head broccoli, roughly chopped
  • 1 1/2 cup frozen peas
  • 2 tablespoon cream
  • 2 tablespoon toasted almonds, chopped
  • chopped flat-leaf parsley to serve

Method

Broccoli & potato soup
  • 1
    In a saucepan, melt half the butter on medium. Sauté onion for 4-5 minutes until tender.
  • 2
    Add potatoes, stock and bay leaf. Bring to the boil on high. Boil for 5 minutes.
  • 3
    Reduce heat to medium. Add broccoli and simmer, covered, for 2 minutes. Stir in peas and simmer for 1 minute more.
  • 4
    Discard bay leaf. Using a blender, purée soup until smooth. Season to taste.
  • 5
    In a large frying pan, melt remaining butter on medium. Cook extra sliced potato for 1-2 minutes each side until golden and crisp.
  • 6
    Drizzle soup with cream, then top with almonds and parsley. Serve with crusty bread or potato crisps, if desired.

Notes

Slice some Brussels sprouts and sauté in butter with the potato, if desired.