This soup is an ever-so-slight variation on one I tried at a friend's place. The recipe was one of Gordon Ramsey's which was super-easy and tasty but the salt content was ridiculously high. I've worked the recipe so the potassium content is much higher than it was in the original recipe. It's still quite high so boost up on potassium rich foods for the rest of the day and you should be OK.
Fill a large stock pot with enough water to cover the vegetables. Bring the water to the boil.
Add the diced potato, broccoli heads, celery and salt to the pan to cook for about 5 minutes or until the stalk is tender when pierced with a sharp knife and the potatoes are cooked.
Use a slotted spoon and/or tongs to remove the vegetables from the water and transfer to a blender.
Pour enough water into the blender to start the blending process and continue to add water, a little at a time, until you reach a thick soup consistency.
Add the lemon juice and pepper to taste and serve immediately.
Serve with a spoon of Greek yoghurt and chopped herbs
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
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| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 315 kj |
| Calories | 75 kcal |
| Fat | 0.5 g |
| Total Carbohydrate | 5.5 g |
| Total Protein | 8.2 g |
| Fibre | 7 g |
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