Broccoli, Potato and Parmesan Soup
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 8
INGREDIENTS
1 kg Spud Lite potato, chopped into chunks
500g broccoli (approx. 2 heads), chopped into small florets
2 tablespoons olive oil
2 large leeks, washed and thinly sliced
3 cloves garlic, crushed
2 long red chilli (1 for garnish)
2 litres chicken stock
Zest of a lemon
1/2 cup basil leaves
1/2 cup grated parmesan
Salt flakes and freshly ground black pepper
1 teaspoon lemon zest
1 long red chilli, thinly sliced
METHOD
1. Bring a medium pot of water to the boil. Add 200g of diced potato and 1 cup broccoli florets and cook for 2 minutes. Drain and fresh under cold water. Set aside until required.
2. Heat 1 tablespoon olive oil in a large saucepan over a low heat. Add leeks, 2 cloves garlic and 1 deseeded, chopped chilli, stirring to combine. Cover and cook for 10 minutes or until leeks are tender. Increase heat to medium, add remaining potato, broccoli and stock and bring to the boil. Cover and cook for 25 minutes or until potato is soft.
3. Remove from heat and add 2 teaspoons lemon zest, basil, parmesan, salt and pepper. Using a stick blender, puree until mixture is smooth. Check seasoning and adjust accordingly.
4. Heat remaining olive oil in a large non-stick saute pan over a medium heat. Add reserved potatoes, broccoli and remaining sliced chilli, increasing heat to medium high. Saute for 5- minutes or until golden.
TO SERVE
Divide soup between bowls and top with sauteed potatoes, broccoli and chilli.
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