I love green veggies (with the exception of peppers... yuck) & would eat them night and day if I had the chance. The Hubs prefers peas. Yes, just peas. If they were banned, I think he'd cry.So that's why I never ask him what veggies he wants as the guaranteed response will be "peas, please". Now they are gorgeous & make fabulous soup, especially with a bit of mint and creme fraiche. But there was a giant head of broccoli in the fridge that needed a good home, so soup it became.
This has to be the easiest soup I've ever made in my life. It helps massively if you have a food blender, food processor or stick blender, as it reduces the veggies to a puree in seconds. They're not expensive, so it is worth spending a few euro on the appliance of your choice. Lots of recipes use potato to thicken the soup, but I had half a punnet of chestnut mushrooms in the fridge, so I used them instead... it worked a treat!
1 head of Broccoli, broken into florets
1 large Onion, chopped
100g Mushrooms, wiped & trimmed
1 Knorr Stockpot - Chicken or Vegetable
Put all of your vegetables into a large pot, add enough water to barely cover them & bring to the boil. Reduce and simmer for 2-3 minutes until the broccoli is just tender.
Now put the vegetables into a blender, adding a few tablespoons of the cooking liquid & blend until pureed. An easy way to strain the vegetables is to put a colander over another pot & pour the vegetables into it - the liquid goes into the pot & the veggies are separate, ready for blending.
Add the stockpot to the cooking water, let it dissolve & return the pureed vegetables to the stock.
Reheat and serve.