1 large broccoli, washed and broken into florets,
1 large onion,
2 cloves minced garlic,
3 stalks celery including the leaves,
1 large potato,
2 lt chicken stock made with stock cubes,
salt, black pepper to taste,
bunch of mint (optional )
fresh cream to drizzle.
Sauté your chopped onion, chopped celery and garlic in a bit of olive oil until tender.
Add broccoli florets, chicken stock and cubed potato.
Bring to boil and simmer until broccoli and potato are tender, +- 10 – 12 mins.
Place in liquidizer with mint leaves ( optional ), blitz until it is liquid.
You can add some milk if the soup is too thick.
Place back in pot, heat through, taste for salt add black pepper and drizzle with fresh cream.
Prepared, tried and tested by Gail Haselsteiner