This broccoli soup recipe is great for warming yourself up on a cold, damp November day.
Broccoli is a fantastic pick -me -up. It is a very good source of dietary fibre, vitamin B6, vitamin E, manganese, phosphorus, choline, potassium and copper. Broccoli is also a good source of omega-3 fatty acids, and some studies seem to suggest that it may have some benefit in preventing cancerous changes in cells.
Goat’s cheese is high in calcium like many dairy products, but it is easier on the digestion than cow’s milk products and can sometimes be tolerated by those who are lactose intolerant.
Broccoli soup with goat’s cheese
Ingredients for Broccoli Soup (4 portions)
- 50g butter
- 1 large onion, chopped
- 1kg broccoli
- ¼ tsp ground nutmeg
- 1 litre vegetable or chicken stock
- 600ml milk
- 100g goat’s cheese
- Separate the broccoli stalks from the florets, chop the stalks finely and separate the florets into small pieces
- Melt the butter, add the chopped onion and the broccoli stalks, season with the nutmeg and fry until soft.
- Add the broccoli florets, the stock and the milk, Cover and simmer gently until the broccoli florets are tender
- Take out some of the broccoli florets with a slotted spoon. Puree the rest of the soup then add the florets back into the soup again.
- Season to taste. Just before serving add in the cubes of goat’s cheese (you can add them directly into the bowls if the soup is hot).