Broccoli Soup


I usually make a big batch of this soup at the start of the week and using a large silicon muffin tin, I fill each hole with the soup and put this into the freezer. Once frozen i pop them out of the muffin tin and put them into snaplock bags. This means they are easy to store and don't take up much room (like millions of containers do) and also means they are frozen in portion sizes so you can just grab one and heat it up in either the microwave or on the stove.

Such an ideal cheap, quick and easy soup that is perfect for lunches on the go.

Ingredients

3 cloves of garlic (chopped roughly)
2 small leeks (chopped roughly)
1 whole head of broccoli (cut into florets) 
1 1/2 litres of vegetable stock
Coconut oil or olive oil (for frying)
Salt and pepper
Method

1. Add a small tablespoon of oil to a big pot. Heat the oil over medium heat and add the garlic and leeks. Fry the garlic and leeks for about 5 minutes, or until soft.

2. Add in the vegetable stock and the broccoli. Stir in some salt and pepper.

3. Bring soup to the boil and then reduce heat and simmer for 15-20 minutes, until broccoli is soft.

4. Using a blender or stick blender blitz the soup so it becomes a smooth consistency.

5. Serve hot or wait until it has cooled and freeze in serving portions.

Enjoy x

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