all posts by date recipes — 09 February 2018
God I love soup season. Before I started making vegetable soups (basically anything besides “avgolemoni” and “trahana”), I thought they were so difficult to make. It was only later I realised it’s just veggies blended. Add potato to thicken it, and yogurt or coconut milk wherever it says “thick cream” to make it lighter.
For this recipe the high quality Mature Cheddar, the lemon juice and Lidl’s herb groutons made the biggest difference.
And a final tip: feel free to increase the curry powder, tabasco and Worcester sauce according to your preferences (although make sure you mix and taste before pouring them in!)
Ingredients (*from Lidl)

1kg Broccoli*
120g Mature Cheddar, grated*
50g Butter*
1 large onion, chopped*
150g thick cream or strained yogurt (I used Galpo yogurt)*
1 large potatoes or 2-3 medium sized, peeled and cut in large cubes*
1L vegetable stock
1 tbs Mild Curry Powder*
2 tbs Worcester Sauce
1 tbs Tabasco
Juice of 1 lemon (or more if you like)*
Rivercote Herb Groutons*
Salt/Pepper to taste*

Method
Chop the broccoli keeping the florets and the stalks separately.
In a large pot on the stove, add the butter and allow it to melt, add the onion and the broccoli stalks.
After 10 minutes add the potato, the broccoli florets and the vegetable stock. Allow 20 minutes or so until the vegetables are soft.
Add them in a blender and place the blended soup back in the pot. Add the remaining ingredients (curry powder, yogurt, Worcester sauce, Tabasco, grated cheddar and lemon juice and finally, salt & pepper to taste).

Add the groutons and tada!!!! Easy peasy lemon broccol-easy

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proud cypriot

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