CHUNKY POTATO BROCOLLI SOUP

It's still cold here in Nairobi and soup is just the best way to curl on the sofa and watch Master Chef Australia, my favourite show, or you can watch your favourite movie. Either way you will enjoy this delicious chunky soup. I've become a bit obsessed with soup since realizing that they are healthy filing and most importantly delicious! When it comes to chunky soup, you can really decide to have it as the main meal since it is heavy and would go well with just a salad. 

INGREDIENTS

1 Cup Potatoes
1/2 Cup Carrots
1/2 Cup Brocolli
1 Tablespoon Tomato Paste
2-3 Cups Vegetable Stock
1 Tablespoon Butter
1/8 Teaspoon salt
1 Cup Plain Yoghurt
1 Teaspoon Salt
1 Teaspoon Black Pepper

METHOD

Add onion and butter to pan and cook until onions soften

Add flour

Cook the flour in the onion a few minutes stirring constantly to prevent mixture from burning. Add vegetable stock

Add carrots

Add potatoes

Season with salt and pepper

Add in the tomato paste

Let the veggie mixture simmer 10 minutes

Cook the potatoes and carrots until soft

Add in the plain yoghurt and let it dimer slowly on medium high heat

Yoghurt gives the chunky soup a rich creaminess and flavour that is utterly delicious

Turn heat to low, mix in the yoghurt

Add the brocolli at the last minute, you want them to be crunchy in the end

Apart from adding a vib rant green color, brocolli gives the soup a crisp texture that balances well with the other vegetables

Turn off the heat and add cheese. I added cheddar cheese but you can add any type of cheese you like. Let it melt into the soup then mix it up completely

Serve ladled in individual soup bowls with bread, croutons or even as a starter for your main meals

The perfect filling soup for this cold September that we are experiencing

CHUNKY POTATO BROCOLLI SOUP

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 40 Minutes
Total time: 50 Minutes
Yield: 4 Servings
Ingredients

• 1 Cup Potatoes
• 1/2 Cup Carrots
• 1/2 Cup Broccoli
• 1 Tablespoon Tomato Paste
• 2-3 Cups Vegetable Stock
• 1 Tablespoon Butter
• 1 Cup Plain Yoghurt
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper

Cooking Directions

1. Add onion and butter to pan and cook until onions soften. Add flour. Cook the flour in the onion a few minutes stirring constantly to prevent mixture from burning. Add vegetable stock
2. Add carrots, potatoes, sat and pepper. Add tomato paste and let the veggie mixture simmer 10 minutes until carrots and potatoes have become soft
3. Pour in the yoghurt. Add the broccoli at the last minute, you want them to be crunchy in the end.
4. Turn off the heat and add cheese. I added cheddar cheese but you can add any type of cheese you like. Let it melt into the soup then mix it up completely. Serve ladled in individual soup bowls with bread, croutons or even as a starter for your main meals