Super broccoli and potato soup
- prep
- 10m cook
- Makes
Ingredients
- 100g chopped broccoli
- 2 diced medium potatoes
- 360 ml water
- Low-salt stock cubes
- 12 scoops hypoallergenic formula powder
Note: Some hypoallergenic formula contain lactose and/or extensively hydrolysed milk protein.
For allergens, always check the ingredients list on the label of each product purchased for use in these recipes.
Method
- Fry your potatoes till they are brown
- Then stir in the broccoli pieces along with 360ml of water and 100ml of stock
- Cover and allow the contents to simmer until the veg feel soft
- Turn off the heat and transfer the mixture to a bowl, then blend into a purée
- Once cool enough to serve, mix in the hypoallergenic formula powder
- You can serve this soup with gluten-free bread but the potato means it will be nice and filling without. Anything you don’t eat can be frozen for next time
- This recipe can be adapted easily by replacing different veg with the same weights.