Chunky Broccoli Potato soup

The nights are getting cooler and the leaves on the trees are beginning to turn a glorious orangey red. Soon the days will become cold as well. It is definitely time for hearty, healthy soups. Warm bowls of delicious, vitamin-filled, comforting soups to build resistance and to make colder days snuggly.

What better way to start off than with the power food, broccoli and the much maligned potato. The potato actually has only 110 calories per serving of 5oz. It is also an energy pack with even more potassium than a banana, is fat, sodium and cholesterol free. Potatoes are a great source of vitamin B6 and vitamin C as well.  A great way to boost our energy and resistance to all those bugs that come with cold weather.

I made my soup chunky as I love the mouth feel of the rough puree with chunks of delicious vegetables in it. The nutmeg adds depth of flavour and the touch of cayenne gist it some heat.

To make; for 4
500g broccoli                             1 cup milk                                            a pinch of nutmeg
4 potatoes                                   1  Tbs butter                                       a pinch of cayenne pepper
1 carrot                                         2 1/2 cups broth                               1/2 tsp celery seeds
2 cloves garlic                            2 Tbs grated Parmesan                   pepper
1  onion                                         1 cup grated Emmental                   salt

Separate the broccoli into florets and stem.
Peel and cut the stem into chunks.
Wash and cut the potatoes into chunks.
Peel and dice the onion.
Peel and dice the carrot.
Peel and mince the garlic.
Heat the butter in a pot. Add the celery seeds and chopped vegetables and fry gently till the vegetables are soft.
Add the broth and milk.
Add potatoes and the broccoli stems and bring to a boil.
Cover and lower the heat. Simmer for about 10 to 15 mins till the potatoes are tender.
Turn the heat up to medium. Add the broccoli florets and the parmesan. Stir well and let the florets cook till just tender. 
Season with the cayenne pepper, nutmeg and  salt and pepper to taste.  Turn off the heat.
Remove some florets and potato chunks and set aside. Cut these into bite size pieces.
Remove from heat.
Add the cup of grated cheese to the pot and stir in.
Using an immersion blender, blend the soup to a smooth consistency.
Return the reserved vegetables to the pot and serve immediately.
Enjoy!
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Tip: croutons, crispy chopped bacon or roasted pine nuts tastes great as toppings. I added a slice of smoked ham to mine
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Tip: the onion, carrot and garlic can be chopped together in a food processor

Note: you can also use a stalk of chopped celery instead of celery seeds
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Note: you can use any grated cheese of your choice. I chose Emmental for its slightly nutty flavour

            the ingredients                                            celery seeds                                   roughly chopped aromatics

 broccoli chopped and separated             cut potatoes into chunks                   the aromatics into hot oil   ​

    fry till fragrant and onions                       add broth and milk                                              add florets
​                 are softened

                 add parmesan                                     cook till just tender                set aside some florets and potatoes

                                    add the grated cheese                                puree with immersion blender  and return
                                                                                                                             the reserved vegetables to the pot