The Easiest Soup In The World Recipes

Steps:

• Heat the olive oil in a large dutch oven or pressure cooker. Add the onion and sauté until lightly browned - 6 minutes or so.
• Add all the remaining vegetables EXCEPT the garlic. Stir and sauté another 4-6 minutes.
• Add the garlic during the last minute of cook time. Adding the garlic at the end prevents it from burning and becoming bitter.
• Pour the veggie broth over all. It should just barely cover the veggies if you want a hearty thick soup. If you want something thinner use more broth to fewer vegetables.
• I use a pressure cooker, so at this point I close the lid and allow the pressure to increase. I keep it at pressure for about 15 minutes and then allow the pressure to release slowly over time. If you don't use a pressure cooker, simply cover the pot and boil the daylights out of your soup until the veggies are almost mush - 30 to 45 minutes should be good.
• When the pressure has released, or the boiling time is over, I use my immersion blender to puree the soup completely. If you don't have an immersion blender you can carefully pour the soup into a regular blender and achieve the same results.
• Now ladle yourself a bowl and enjoy!

Steps:

• Wash thoroughly the broccoli. You will need 600G so remove the stems and just use the heads.
• Chop the onion.
• In a saucepan cook the broccoli and onion together with the stock cube and the water for 15 minutes Keep the lid on whilst you do this. (you can get this cooking time down to 10 mins if you chop the broccoli quite small).
• When the broccoli and onion are very tender add the low fat milk.
• Then blend the soup thoroughly using a blender. I sometimes do this immediately but, from a safety point of view, its probably best to let the soup cool then re-heat.
• You will be surprized how creamy this soup is, even using only low fat milk, check seasoning and serve.
• Serve the soup however you like -- we like it with toasted almonds on top, it is also good with grated cheese piled on the top. Another good combination is a large teaspoon of cream cheese dropped into the centre and some chives. Last time I served it to guests I sprinkled stilton cheese and croutons over the hot soup and it was enjoyed by all.
• However you serve it, for extremely basic ingredients, it makes a tasty affordable soup.