Cream of broccoli soup
1 medium, chopped
1 clove(s), minced
900 g, tough ends removed, stems and florets chopped
Vegetable stock cube(s)
2 cube(s), dissolved in 600ml water
Light Evaporated Milk
Hot Pepper Sauce (Tabasco)
½ teaspoons, or to taste
- Combine onion and garlic in a large saucepan with 60ml of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
- Dissolve both stock cubes in 600ml of boiling water. Add broccoli and stock to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn grey. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and tabasco pepper sauce to soup; season to taste with salt and pepper.