Vegetable Soup with Broccoli Florets

Vegetable Soup with Broccoli Florets

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 1 medium potato, peeled and diced

• 1 zucchini, diced

• 1½ cups broccoli florets

• 1 cup chopped tomatoes

• 1.5 litres vegetable broth

• 1 tsp dried Italian herbs

• ½ tsp paprika

• Salt and black pepper, to taste

• ½ cup sweet corn or green peas, optional

• 2 tbsp chopped fresh parsley

• 1 tbsp lemon juice

Method

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until slightly softened.

2. Add the garlic and cook for another 30 seconds.

3. Add the potato, zucchini, tomatoes, vegetable broth, Italian herbs, paprika, salt, and pepper.

4. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are nearly tender.

5. Add the broccoli florets and peas or corn, if using. Simmer for another 5–7 minutes, until the broccoli is bright green and just tender.

6. Stir in the parsley and lemon juice.

7. Taste and adjust the seasoning before serving.

Tip

Add the broccoli toward the end rather than at the beginning. This keeps the florets bright green with a little bite instead of soft and mushy.

For a creamier version, blend 1–2 cups of the finished soup and stir it back into the pot.