• 4oz of butter
  • 3-4 potatoes peeled and diced
  • 1-2 broccoli separate the stems and the florets.  Slice the stems
  • 2 leeks
  • 3 celery stalks
  • 2 ½ pints chicken stalk
  • Black pepper
  • Nutmeg
  • ¼ pint of double cream (To replicate the flavour and thickness of ½ cup (125mls) of heavy cream, combine 2/3 cup (159 ml) of soy milk with 1/3 cup (79 ml) of olive oil, to make it vegan friendly)


  1. Melt the butter in a pan over a medium heat and add the potatoes, broccoli stems, leeks and celery and black pepper.  Cover and cook gently until vegetables are tender.
  2. Add chopped broccoli florets, chicken stock and nutmeg.
  3. Simmer for 5 minutes until broccoli is tender.  Make sure you don’t overcook it!
  4. Puree the soup then if your adding cream add it at the end

Subscribe To My Newsletter

Subscribe to my newsletter so you don’t miss out on healthy lifestyle tips, nutrition advice, blogs, recipes and more!

You have Successfully Subscribed!