Broccoli, Jerusalem artichoke and Pea soup/puree
GF | DF | EF | NF | RSF
Equipment
- 1 cutting board
- 1 Sharp Knife
- 1 Blender
- 1 pot
Ingredients
- 300 grams 300 broccoli
- 180 grams 180 leek
- 100 grams 100 Jerusalem artichokes
- 150 grams 150 frozen peas
- 1/3 cup fresh herbs
- 700 grams chicken broth
- 1 garlic clove
- Salt and pepper to taste
- cooking oil/fat of choice
Instructions
- Rinse and roughly chop the broccoli, leek and garlic
- Peel the skin from the Jerusalem artichokes and roughly chop
- Preheat a pot over a medium – high heat adding in the cooking oil/fat of choice
- Once hot, add in the garlic and leeks and sauté until softened and fragrant
- Next add in the broccoli, Jerusalem artichokes and peas. Sauté for two minutes
- Pour in the chicken broth and turn the heat up high, bringing the soup up to a boil. Then reduce to a gentle simmer until the veggies have softened
- Add in the fresh herbs, loosely chopped
- Blend the soup in a blender until smooth and season with salt and pepper to taste
Notes
Able to be frozen: yes
Age Appropriate: From 1 meal a day
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