Prep time – 15mins
Cooking time – 30mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Broccoli, cut into florets - 600g | 600g | 24 | 0 | 24 |
| Potato, diced - 2 medium | 300g | 6 | 0 | 40 |
| Peas, frozen - 1/2 cup | 80g | 2 | 0 | 6 |
| Onion - 1 medium | 120g | 2 | 0 | 5 |
| Garlic - 2 cloves crushed | 2 | 0 | 0 | 0 |
| Parsley - 1 tablespoon | 1 TBS | 0 | 0 | 0 |
| Butter - 2 tablespoons | 40ml | 0 | 36 | 0 |
| Water - 4 cups | 1lt | 0 | 0 | 0 |
| Salt, to taste | to taste | 0 | 0 | 0 |
| Almond slivers, toasted - 1 tablespoon | 1 TBS | 2 | 6 | 1 |
| Total per serve | 9g | 11g | 19g |
SERVES – 4
per Serve – main ingredients only: 210 cal / 870 kJ
for Dairy Free – use olive oil instead of butter
Making the Soup
Heat the butter (or Olive Oil) in a large saucepan, add the onion and garlic and cook until soft. Add the potato, peas and water and bring to the boil, reduce and simmer covered until potato is tender. Season with salt. Add the broccoli and simmer for 5 minutes until tender. Remove from the heat.
Pureeing the Soup
Using a stick blender, puree the broccoli soup while in the saucepan. If using a jug blender, allow the soup to cool first, otherwise steam will cause the lid to blow off the blender (huge mess and possible burns).
To Serve
Reheat the soup, then ladle into serving bowls and garnish with toasted almonds, parsley or broccoli florets.
