I had far too much broccoli in my fridge – I also had a 500g bag of diced butternut pumpkin that was on special for $1 (what a bargain!) … so I decided to make soup. I threw in a few things here and there, and this is what happened. A filling, tasty and very nutritious soup. Bon Apetite!
Ingredients:
- 500g butternut pumpkin, cubed
- 500g broccoli, roughly chopped
- 2 brown onions, roughly chopped
- 6 rashers streaky bacon, roughly chopped (omit for vegetarian)
- 2 cups bone broth (or beef stock)
- 1 cup filtered water
- 4 cloves garlic, roughly chopped
- 1/2 cup pouring cream (use coconut cream for dairy-free)
- Pink salt and black pepper to taste
- Freshly grated parmesan (to garnish, optional)
- 2 Tbsp. butter (omit for dairy-free)
- Extra water to make it the consistency that you like
Method:
- Preheat a large saucepan over medium-high heat and melt butter.
- Add onion, garlic, bacon and pumpkin and cook, stirring until nicely browned.
- Add broccoli and stir to combine.
- Add your bone broth or beef stock (I use frozen broth)
- Allow to simmer for about 25 minutes.
- Season with salt and pepper to your taste.
- Transfer to a food processor/blender, add cream and puree until smooth.
- Add extra water if you would like it to be a bit runnier.
- Serve topped with grated parmesan
Tips:
- You can also serve with some crumbled bacon on top
