Btw, the pictures from my recipes are not taken by me. I just found them in Google.
Very easy. Prep 10 mins. Cooking 20 mins. Serves 6. Calories 140. Fat 1.3g. Saturates 0.27g.
350 g/ 12 oz broccoli
1 leek, sliced
1 celery stick, sliced
1 garlic clove, crushed
350 g/ 12 oz potato, diced
1 litre/ 1¾ pints vegetable stock
1 bay leaf
freshly ground black pepper
crusty bread or toasted croûtons, to serve
Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into 1-cm/½-inch dice and put into a large saucepan with the leek, celery, garlic, potato, stock and bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
Add the broccoli florets to the soup and return to the boil. Reduce the heat, cover and simmer for a further 3-5 minutes, or until the potato and broccoli stalks are tender.
Remove from the heat and leave the soup to cool slightly. Remove and discard the bay leaf. Purée the soup, in small batches, in a food processor or blender until smooth.
Return the soup to the saucepan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve immediately with crusty bread or toasted croûtons.