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Broccoli and potato soup with creamy pistou

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 1
Dietary: Egg-free Gluten-free Pregnancy-friendly Vegetarian

From Ready Steady Cook

Ingredients

For the soup

55g/2oz butter
½ onion, peeled, chopped
½ potato, peeled, sliced
½ head broccoli, cut into small florets
400ml/14fl oz chicken or vegetable stock
2 tbsp double cream

For the pistou

1 handful fresh basil leaves
2 tbsp pine nuts, toasted
4 tbsp extra virgin olive oil
salt and freshly ground black pepper

To serve

1 tbsp double cream
1 tbsp chopped fresh flatleaf parsley leaves
1 tbsp chopped fresh chervil

Method

For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened.
Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream.
Blend the mixture with a stick blender until smooth.
For the pistou, blend all the pistou ingredients in a food processor until smooth.
Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil.