Broccoli and Potato Soup. And benefits of broccoli.

I can't believe there was a time when I didn't like soups. But it was at the same time when I was absolutely happy as long as I could eat open sandwiches with cheese and tomato all day long. My mother was afraid that I would starve myself to death when I left my family home and started to live on my own because I didn't like to cook. Yes - cooking wasn't on my favourite-things-to-do list at that time.

Change is part of our lives and I like this. Sometimes we change deliberately, sometimes not quite - but as far as this changes are for better they make our lives happier. I didn't know what I lost not eating soups - how delicious and healthy they can be. Now I'm quite addicted to them and they are everyday guest on my table.

This soup has got everything to make your life better. It's creamy, easy, healthy, low-calorie and delicious. Broccoli is rich in many nutrients - vitamin C, folic acid, potassium and calcium.  Additionally - three components that protect against cancer  were found in this green miracle.It's worth eating it often.

Broccoli and Potato Soup:

serves: 4 not very hungry or as a starter

Ingredients:

1 broccoli ( about 450 gram/ 1 pound, head cut into small florets, stem - peeled and chopped into small chunks)

4 medium potatoes (peeled and chopped into bite-size chunks)

1 small onion (peeled and chopped)

1 fat garlic clove (peeled and pressed)

2 -3 Tbsp. oil (I used sunflower oil)

1,3 - 1,5 liter / approx. 5 - 6 cups vegetable stock ( I used organic stock cube with herbs. Amount of stock can vary depending on how large vegetables you use.Add water if necessary.)

1/2 tsp. dried thyme

1/2 tsp. dried lovage

salt, pepper

creme fresh or natural yogurt or/and  grated cheddar or Parmesan to serve

Heat oil in a pan, add the chopped onion and gently cook  for about 5 min , until soft but not coloured. Add  the pressed garlic and cook for about 30 sec. Add the broccoli florets, chopped stem and chopped potatoes than add herbs, stir and cook for a while. Add the stock (it should cover the vegetables, add some water if necessary), bring to the boil, then cook on the medium heat until the vegetables are soft but don't overcook them (it should take about 7-10 min.). Don't cover the pan during cooking to protect the broccoli from losing its bright, green colour. Cool a little, pour into a blender or use hand blender and blend until smooth or to your liking. ( I like little chunks of vegetables in it). Add salt and pepper to your taste.Heat the soup again and serve with creme fraiche or natural yogurt or/and grated cheese.

Enjoy!

What about you? Do you like soups? If yes, what is your favourite one?