…because it is delicious.
Wow, that was a quick post!
Okay, I’m kidding, I’ll tell you more. I love soup. Like, a lot. In fact my second ever post on this blog was an ode to how much I love soup. In winter when I was working in an office, a tupperware of soup would be my lunch literally every day, and consequently I have quite the array of fabulous soup recipes, that I hardly ever make anymore. Sad face.
Yesterday was one of those days when you open the fridge and are confronted with pretty much nothing, because I’m off to do a shop today. All I had was a head of broccoli, some celery, and some garlic and herb Philadelphia. Which, it struck me, were the exact ingredients for one of my favourite soups – broccoli cheese soup. Five minutes later I was tucking in to a bowl.
To put the deliciousness into perspective, the day before I had a pretty indulgent lunch of a bacon and egg sandwich, and with every mouthful of soup I was thinking how much tastier the broccoli cheese soup was! Not to mention better for me and pipsqueak. I also make this soup with cauliflower, since cauliflower cheese is obviously a bit more of a usual combo, but I think I prefer it with broccoli (unless I go crazy with the cauli soup and add some tiny diced and lightly fried chorizo – oh my word!). But if you prefer the idea of cauliflower – just switch veg in the recipe below.
There’s not a huge amount more to be said about it really, other than give my broccoli cheese soup a go, it is seriously yummy. Most of my blog posts have way too many words, but I think sometimes, the soup says it all!
- Head of broccoli (or cauliflower if preferred), chopped
- Stick of celery, chopped
- 1 tsp Marigold Vegetable Bouillon (or other veg stock)
- 1 tbsp Garlic and Herb Philadelphia
- Ground Black Pepper
- Chop your broccoli and celery, add to a saucepan and just cover with boiling water.
- Add veg stock.
- Boil until broccoli stems are tender.
- Stir in Philadelphia and grind in a generous amount of black pepper.
- Carefully transfer to a blender or nutribullet, taking out about a third of the water first (you may not need it).
- Blend until the soup is a thick, smooth consistency. Add more of the veg water if needed to get it to the right thickness.
- Pour into a bowl and serve
Why not pin the recipe for next time you feel the need for some hot soup (or just have an empty fridge with only broccoli left!)?