There is a saying in this household, consume broccoli 3 times a week and we are 1 step closer to preventing cancer.
Broccoli has always been regarded as one of the super foods for both men and women. For men, it has been shown to retard the growth of prostate cancer while for women, it helps to fight against breast cancer. So, the question is, are you diligently including broccoli in your daily diet?
You can do many things with the broccoli. It is one of the many versatile vegetables. One of my favourite way to prepare broccoli is to pair it with potatoes, just like this creamy wholesome soup. It makes you feel good. The green of the florets with a whiff of the Parmesan is very inviting. I just love the crunchiness of the florets against the creaminess of the soup. You just want to sit on your comfy couch and eat this soup slowly. It is that comforting. So the next time you are feeling under the weather, give this quick and easy recipe a go. You will not regret it.
I never thought this soup could get any better but when paired with this cucumber & dill scone, they really compliment each other.
What you’ll need:
1 Onion finely diced
2 cloves Garlic minced
800g Broccoli – thick stems peeled and diced (about 2 cups) tops cut into small florets
680g Boiling Potatoes – peeled and cut into 1/2 inch cubes
6 cups Homemade chicken stock/ Vegetable stock or canned low-sodium chicken broth/ vegetable stock
1/2 cup grated Parmesan
*Alternatively you may use 3 cups stock & 3 cups water.
Here is how:
In a large pot, melt the butter over moderately low heat.
Add the onion, cook, stirring until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, stock, water (if using), salt and pepper.
Bring to a boil. Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Alternatively, you may also puree the soup in the pot using a stick blender.
Return the soup to the pot and bring to a simmer.
Add the broccoli florets and simmer until they are tender, about 5 minutes.
Stir 1/2 of the grated Parmesan into the soup.
Adjust the seasoning and serve the soup topped with the remaining cheese.
Cucumber & Dill Scones
What you’ll need:
1.5 cup All purpose flour
1/4 cup Butter
3/4 Tbs Baking powder
1/2 Tsp salt
2 Tbs Fresh Dill finely chopped
1 Small Onion or eschallot finely diced
1 cup Cucumber, seeded, peeled and grated
Here is how:
Pre-heat oven to 190 deg C.
Grease a muffin tray and set aside.
In a large bowl, combine dry ingredients and cut in butter until crumbly.
Make a well in the center and add in the egg, cucumber & diced onion.
Mix together until moistened.
Place into greased muffin tray and bake for 20-25 minutes or until browned.
Serve warm with soup or eaten on its own.
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