Potato, Broccoli and Parmesan Soup Recipe – Glam Radar

Over the past eighteen months, I’ve become comfortable with taking photographs of things that are small, solid, and stay quite still. So there’s a bit of crossover between photographing a cream blush and a marshmallow, but bowls of soup still completely confound me. Steep learning curve ahead, but I’m comforted by the fact this Potato, Broccoli and Parmesan Soup is tasty, filling and good for me.

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Ingredients:

A little olive oil

1 teaspoon of minced garlic

1 brown onion, chopped

4 large potatoes, peeled and cut into chunks

2 heads of broccoli, chopped into florets

1L vegetable stock

A handful of grated Parmesan cheese

How to make a meatless  Potato, Broccoli and Parmesan Soup :

First, I happened upon a super-sharp vegetable peeler in my kitchen drawer and triumphantly peeled the potatoes, then chopped the onion and divided the broccoli into florets.

Next, I heated a little olive oil in a large saucepan and added a teaspoon of minced garlic and the chopped garlic, then cooked these ingredients until they were soft. Then I added the potato, broccoli and vegetable stock to the saucepan, and cooked the soup until the vegetables were tender, which took about fifteen minutes.

Lastly, I pureed the soup with a stick blender (DEEPLY SATISFYING), then threw in a handful of grated Parmesan cheese and seasoned the soup with pepper. Crusty bread with a concerning amount of butter is recommended. Serves around four.

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