A Very Tasty Plant-Based Broccoli and Chestnut Soup came about when I went to my local supermarket and they had reduced lots of heads of broccoli down to just a few pennies/cents. Too good a bargain to miss, I bought three heads of broccoli and a packet of ready cooked chestnuts to whizz up this wonderfully straightforward and warming autumn soup.
Packed with fibre, and off course the power of the cruciferous veg that is broccoli, it packs a powerhouse of nutrients in every mouthful. Serve into warm soup bowls and have for lunch with a big green salad and whole grain garlic bread (no butter version), or as a starter when you’ve got friends round for dinner.
Go on, give it a try! You might be surprised even if you don’t usually like broccoli!
- 3 heads of broccoli broken into equal sized florets, approximately 1kg or 35oz (You can off course use frozen if you prefer.)
- 180g/6oz whole, cooked, peeled and ready to use chestnuts
- 3 sticks celery, washed and chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- Add a couple of inches, 3 cm of cold water to a large pot.
- Add all the ingredients except the stock. Cover over a low heat for 10 to 12 minutes.
Remember to leave me a message below if you’ve made ‘A Very Tasty Plant-Based Broccoli and Chestnut Soup’ and let me know how you got on with it.
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