Broccoli And Peanut Butter Soup |
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This might sound like a strange combination, but it works really well.
Cooking broccoli in the soup's stock means you retain the vitamin content. And the peanut butter is packed with essential fats and minerals.
You can use mature broccoli heads or sprouting broccoli for this recipe - whatever you've got to hand.
I tend to cook this soup to use up broccoli that has sat in the fridge for a day or two too long and wouldn't be quite as good as a side dish any more. But it still tastes great!
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Ingredients |
Serves 4 as a side dish
400g fresh broccoli or sprouting broccoli
1 large onion
1 pint milk
2 tablespoons olive oil
1 vegetable stock cube
2 tablespoons peanut butter
salt & pepper to taste
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Method |
- Peel the onion and chop it roughly.
- Gently heat the oil in a pan and sauté the onion for 5 minutes, until starting to soften.
- Wash the broccoli thoroughly and chop into even-sized chunks.
- Add the broccoli, stock cube and milk to the pan. Simmer gently for 15 minutes, until the broccoli has softened.
Note: keep an eye on it so the milk doesn't boil over.
- Put the soup in a liquidiser with the peanut butter. Blend until smooth.
- Season with salt and pepper to taste.
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Time From Cupboard-To-Table |
| About 30 minutes |
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Notes & Variations |
| Serve sprinkled with toasted sesame seeds. |
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Ratings & Reviews |
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