Winter finally arrived! My kids love tin soup as it is very convenience to heat up some soup for a quick meal. It is actually not that hard to make homemade soup such as pumpkin soup and pea and ham soup as you can make a big pot and freeze the leftover for later for those who have a busy life. Broccoli is my kids favourite vegetable and it has lots of nutrient from the little trees. This soup is great for all ages from toddlers to growing kids and elder people. And if you brought too much broccoli and the florets starts to turn yellow, this is best ideas to use up the vegetable into soup! I also learned from a Low GI cookbook that baby potatoes are low GI and I have been using baby washed baby potatoes for my cooking ever since.
Cream of Broccoli Soup
1 small broccoli
3-4 small washed baby potatoes
1 tablespoon finely chopped onion
1 tablespoon of grated cheese
1 tablespoon evaporated milk
1/2 cup or more milk
salt and pepper
- Peel potatoes and cut into small pieces. Cover with 1 cup water with a little salt and boil until potatoes are cooked.
- Cut the florets from the broccoli, put the broccoli and onion with the potatoes when the potatoes started to soften and cook till both vegetable are well cooked. Reserve 1/2 of the water and blend the vegetable into the blender till thick and smooth.
- Return the vegetable mixture into the pan, add the onion, 1/2 cup milk and the remaining reserved water to thinning the soup. Add a bit more of milk and water if needed.
- Let the soup simmer for a few minutes, add the cheese and evaporated milk to enhance the flavour and seasoned with salt and pepper. Garnish with chives if you wish.