200g sliced onions
500g Broccoli Florets
1 tsp Sunflower Oil
1 Large Potato
2 Pints (1.2L) Water
Salt & Pepper
N.B. Items in bold are available at all MF outlets.
Peel and chop the onion finely, put the oil in a large saucepan on a medium heat, add the onions and fry gently until tender, turning the heat down if necessary.
Wash the broccoli and the potato, peeling the potato if it is not organic, and cut them into fairly small pieces.
When the onions are soft add the water, potato and broccoli. Bring to the boil and simmer until tender.
Once the potato is cooked blend and season with salt and pepper.
You can use cauliflower in place of the broccoli and follow the same recipe. A touch of full cream can help thicken the soup. Grated parmesan cheese can be served with the soup.