Huh?! Real children eating real broccoli?



Well OK, not ACTUALLY broccoli, but broccoli soup!

(Or: what do you cook when all that's left in the fridge is a couple of heads of broccoli that might not be fresh enough to steam?)




Broccoli Soup. Even kids will eat it.




1 onion, chopped
3 cloves garlic, sliced
1 tblsp olive oil
4 small to medium potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
2 heads broccoli, chopped
1.5 litres vegetable stock (or chicken)
salt and pepper and nutmeg




Cook onion and garlic in the oil in a big saucepan. Add the potatoes & sweet potato & broccoli and cover with the stock. Bring to boil then simmer for about 20 minutes or until the potato is easily sliced or squashed. Or perhaps I could have said: cooked. Season. Mine (above) served with wee dollop of sour cream and cracked black pepper.


You could halve the stock and whizz this up for babies. Yum!



2 Comments on “Huh?! Real children eating real broccoli?

Suzie B
August 19, 2009 at 9:34 am

My family’s been having loads of creamy vegetable soup this winter using ideas from ‘Destitute Gourmet’- a fabulous site to promote low cost cooking but still with healthy principles and awesome recipes- worth checking out! You just use whatever type of vege you want (try to include some starchy ones like sweet potato or white potato or pumpkin) and cook- good to add some herbs. Then towards the end add cream or light evaporated milk (diet option) or coconut cream etc. The whole family is devouring it and I try not to look too smug as I watch the vegetables being poured down their throats 🙂

August 19, 2009 at 9:54 am

nice one!

jai’s new favorite thing in ANY vege soup is Quinoa. if you stick it in real early in the cooking process it goes so soft it basically evaporates:)

Quinoa – The Super Food.
“The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.”


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