Serves 4 | Prep time: 10 mins | Cook time: 25 mins.

Vegetarian, low lactose, gluten free, nut free.

Ingredients:

  • 2 tbsp. extra virgin olive oil
  • 1 garlic cloves, roughly chopped
  • 2 celery stalks, diced
  • 1 leek, diced
  • 2 broccoli heads, cut into florets
  • 2 white potatoes, peeled and chopped
  • 1L vegetable stock
  • 1 Glucerna RTD
  • Salt and pepper to taste
  • Cream and parsley to garnish

Method:

  1. Heat oil in a large saucepan over a medium-high heat. Add garlic, celery and leek and cook for 5 minutes or until vegetables have softened. 
  2. Add the potato and stock and bring to the boil. Reduce to a simmer and cook for 15 minutes.
  3. Add broccoli and gently turn up the heat. Cook for a further 5 minutes. 
  4. Stir through Glucerna and blitz with a stick blender until smooth.   

Garnish with parsley and cream and serve with crunchy bread.

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!