Many soup recipes use potato as the starch works as a great thickening agent. However, there are ingredients, like watercress or broccoli, which do the same thing without the starch and so are perfect for Paleo.
116 CALORIES | 4G FAT | 0.7G SATURATES | 7.5G CARBS | 5.5G SUGAR | 1.5G SALT | 8G PROTEIN | 8G FIBRE
SERVES 4
1 tablespoon olive oil
1 medium white onion, roughly chopped
1 medium leek, trimmed and roughly chopped
3 garlic cloves, crushed
600g fresh broccoli florets
1 litre vegetable stock
freshly ground black pepper
a handful of basil leaves, torn
1. Heat the oil in a large saucepan over a medium heat and sweat the onion for 2–3 minutes.
2. Add the leeks and garlic and cook for a further minute, then add the broccoli and stock and stir to combine. Turn up the heat to bring to the boil, then reduce to a simmer and cook for 30 minutes. Set aside to cool.
3. Using a liquidiser or hand-held blender, blend the vegetables until smooth.
4. Pour the soup back into the saucepan, season with black pepper, then heat until barely simmering.
5. Remove from the heat, divide between four serving bowls and garnish with a scattering of basil leaves.
TIP
If you like a little more texture in your soup, only roughly blend the vegetables so it’s not completely smooth.
