Broccoli and Potato Vegetarian Soup Recipe

Stored in the fridge in an airtight container it will keep for 2-3 days.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 potatoes, diced
• 1 cup broccoli florets
• 2 cups blue cheese, crumbled
• 4½ cups vegetable stock
• ⅔ cup heavy cream
• Pinch of paprika
• Salt and pepper, to taste

1. In a large saucepan, heat the olive oil and add the onions and potatoes. Sauté gently for 5 minutes, stirring constantly.
2. Take a few broccoli florets for the garnish and set aside for later. Add the remaining broccoli, cheese and vegetable stock to the pan.
3. Bring soup to a boil. Once boiling bring heat down to medium-high, cover the pan and allow soup to simmer until the potatoes are tender. Take soup off heat and allow to cool.
4. Carefully transfer the soup to a blender. Divide soup into 2 separate batches and puree until the mixture is smooth.
5. Transfer the smooth mixture to a clean saucepan and place on medium-low heat. Mix in the cream and a pinch of paprika. Season to taste with salt and pepper.
6. Place broccoli florets in a small pot with a little boiling water for about 2 minutes, until blanched. Drain using a small sieve or slotted spoon.
7. Divide the soup evenly into soup bowls. Sprinkle in paprika and broccoli florets to garnish. Serve immediately.

Serves 4

Salads

Ah yes, salads. What some people think vegetarians eat 24/7. Well, salads are a part of being a vegetarian. They are easy to make, taste great, are extremely healthy, can provide you with a ton of vitamins and on top of all that – there is no wrong way to make a salad.

However, there are ways to make amazing tasting salads that’ll knock your socks off, here are those ways: