- PrepPreparation time15 minutes
- CookCooking time30 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 large potatoes, peeled and cubed
- 700g broccoli florets, cut into small pieces
- 4 cups vegetable stock
- 300mL reduced fat milk
- Pepper, to taste
- 50g grated parmesan cheese (to serve)
- Flaked almonds
- Place the extra virgin olive oil in a large pot and heat on the stove over medium heat.
- Add the onion and shallow fry until they start to look soft and shiny.
- Add the cubes of potato and cook until lightly golden on the edges, stirring regularly.
- Add the broccoli and stock to the pan and simmer until tender.
- Remove from the heat and then add the milk.
- Blend well with a stick blender.
- Serve sprinkled with parmesan cheese and flaked almonds.