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This is a delicious soup. Mildly spicy and creamy, a lovely cold weather lunch, filling, warming and tasty. It is exactly the same as the Spiced Parsnip Soup recipe on meal plan 4, except that I have swapped the parsnip for broccoli, and I sometimes use butter in place of the oil too. Whist enjoying the parsnip version, I thought that it would probably work for all kinds of different veg. So as I had a yellowing head of broccoli to use before it was unusable, broccoli was the first one I tried.
I have priced this version using butter. Replace the butter with oil to reduce the cost by 32p
Spiced Broccoli Soup
Makes 4 portions, freezes well
1 med onion, 100g, chopped, Asda 2kg/£1.18, 6p
1 clove garlic, crushed, 25p/bulb, 5p
head of broccoli, chopped, stalk as well, 500g/75p, 58p
200g potato, chopped, no need to peel, Asda 2.5kg/£1, 8p
150ml milk, £1.09/2.27 litres, 7p
4 tblsp butter, £1.49/250g, 36p
Heaped tsp KTC mild curry powder, 49p, 2p
Total cost £1.22, 30p per serving (4) (no scone or bread)
Total nutrition, 722 calories, 48g fat, 63g carbs, 16g protein (no scone or bread)
Per serving (4) 181 calories, 12g fat, 16g carbs, 4g protein
Sauté the onion, garlic, broccoli and potato in the oil until soft. Add the curry powder and sizzle for a couple of minutes to bring out the flavour of the spices.
Add a litre of water and the salt. Simmer for 20 minutes. Add the milk and whizz until smooth. Taste
Adjust the seasoning with salt and pepper, and more curry powder if you like. Add more water if you like a thinner soup
Some chopped chives or parsley would be nice on top of this, or a swirl of something creamy.
I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community