Vegan, wheat-free, gluten-free
There is no doubt about it, broccoli is a great superfood. It is packed with essential nutrients & vitamins & it can also provide your body with special cholesterol-lowering benefits.
I love potatoes, in whatever form as they are one of the most versatile vegetables (eg- grilled, steamed, baked, added in to soups, stews & salads etc)
There is no doubt about it, broccoli is a great superfood. It is packed with essential nutrients & vitamins & it can also provide your body with special cholesterol-lowering benefits.
I love potatoes, in whatever form as they are one of the most versatile vegetables (eg- grilled, steamed, baked, added in to soups, stews & salads etc)
Did you know, potatoes help to keep your immune system fit & healthy & they can also help reduce the risk of high blood pressure! They contain high vitamin b6, c and d levels. Potatoes are also a good source of iron, potassium & magnesium.
Soup is a great option, whatever the season (especially autumn/winter), so why not give this tasty 'bowl' a try! It's delicious & easy to make too.
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Ingredients
-1 tablespoon of light olive oil
-6 shallots (roughly chopped)
-1 large garlic clove (chopped)
-1 large broccoli head (cut into florets)
-4 medium potatoes (peeled & chopped)
-Large handful of kale
-1/2 teaspoon of chilli flakes
-Vegetable stock cubes(I used 2 Kallo gluten & yeast free stock cubed in 1 liter of boiling water
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Step 1- In a large pan or wok, heat the oil on a low heat.
Step 2- Once the oil is hot, add in the chopped shallots and garlic, and fry on a low heat for around 4-5 minutes. Make sure the shallots do not burn, stir occasionally.
Step 3- Add the chopped potatoes into the pan/wok and stir in well. Sprinkle in the chilli flakes for an added kick.
Step 4- Put a lid onto the pan and leave for about 3-4 minutes whilst preparing the vegetable stock.
Step 5- When the stock is ready, pour it into the pan and mix until combined.
Step 6- Bring the potatoes to the boil, then simmer for 5 minutes.
Step 7- Add the washed & chopped kale & broccoli to the pan. Make sure the ingredients are covered, if not add some extra fresh, filtered water.
Step 8- Bring back to the boil, then simmer again for a further 8-10 minutes with the lid on the pan, making sure to stir occasionally.
Step 9- Once simmered, pour the soup mixture into a food processor/blender and whizz up until smooth and creamy.
I served my soup with a swirl of coconut cream and sunflower seeds.
Crusty ciabatta or gluten/wheat-free bread also goes down well with this healthy, nutritious soup.
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Holly Jade
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