Broccoli is one of my favourite vegetables. I like its earthy flavour.
This recipe is my take on a broccoli soup. It includes potato as a thickener, bacon to enhance the flavour, and MasseI salt-reduced chicken stock cubes. The stock cubes have a great taste, and they are vegan if you wish to leave the bacon out. Cumin is one of my favourite spices and adds a unique flavour to this recipe.
Bacon comes with some health risks, such as its high sodium content, the nitrates, and nitrites it contains and the fact that it is highly processed. However, in this instance, the quantity is small, and I think it is worth the risk for the flavour.
If you like broccoli as much as I do, make this recipe, and tell me what you think. I hope you enjoy it.
In love, Jenny
Ingredients:
Method:
Cut the vegetables and bacon into pieces small enough to cook.
Preheat a large saucepan or pan to medium. Add the teaspoon of oil, then the chicken stock, cumin, onion, garlic, and bacon. Stir, cooking until the onion and bacon are cooked.
Add the remaining vegetables, water, and lentils to the hot pan. Stir the lentils through the mixture. Simmer for one hour so that the vegetables are soft, and the lentils are cooked.
When the hot mixture is cooked, carefully use a stick mixer to blend the vegetables until all the lumps are gone and the soup is an even consistency. Serve while hot.
