Name: Broccoli & potato soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Broccoli & potato soup

Dollar-wise dinners to get you through the week.

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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