Sautéed Broccoli and Corn Soup (No Cream) recipe

This is another one of my family's favourite soup recipes. The kids just love the creaminess and richness of this soup. And I love looking at my kids having so much vegetables, all hidden within this delicious thick soup! 😊

There is NO cream and NO flour added, which makes this soup very healthy and yet amazingly delicious.

The secret to this lovely soup is to sauté the broccoli in some garlic first. This makes the soup more flavoursome and retains the crunch of the broccoli. The potato gives this soup its thick and rich consistency.

With the addition of some mixed vegetables, plus the sautéed broccoli, this soup is incredibly tasty, rich and sweet. A definite family favourite!


Sautéed Broccoli and Corn Soup recipe

Ingredients:

1 onion - minced
2 cloves garlic - minced
1 tsp minced ginger
1 potato - cut into bite sized pieces
1 cup frozen corn
1 cup frozen mixed vegetables (carrots, peas, corn)
4 cups chicken/vegetable stock
1 tbsp. butter
1 tbsp. light soy sauce
salt and pepper

To sauté the broccoli:

• 1 clove garlic - minced
• 1 broccoli - cut into florets
• salt and pepper 

Instructions:

1. In a large soup pot, heat butter, then toss onion, garlic and ginger, cook till fragrant.
2. Add potato, season with salt and pepper, cook for about 2 minutes.
3. Add frozen corn and mixed vegetables, stir a few times.
4. Add stock and light soy sauce, simmer and cover for 10-15 minutes.
5. Meanwhile, in a separate pan, sauté garlic in a little oil, add broccoli, salt and pepper and cook till broccoli is done (about 5 minutes).
6. Add half of the sautéed broccoli into the soup pot when the soup has done simmering. Reserve the rest of the broccoli as garnish.
7. Using a handheld blender, blend the soup to desired consistency. (We like the soup to be smooth with no bits at all).
8. Top with some sautéed broccoli to serve.
9. Enjoy with toasted crusty bread.