Broccolini and potato (recovery) soup

  

Even though it was a short triathlon yesterday, I woke up this morning feeling sore all over!!! Perhaps the touch football games I played on Friday afternoon also had something to do with the state of my muscles? The muscles down the sides of my neck, in particular, are quite tight - which I suspect has something to do with the "not so conventional" swimming technique I adopted during the race ;)

So, I declared today a rest day, and headed home after work to get my bake on.

Mystery Box inspired!

Broccolini!

Did you know? Broccolini, although often incorrectly referred to as "baby broccoli", is actually a cross between broccoli and kai-lan (Chinese broccoli) and is a hybrid of the cabbage family. It was developed by a Japanese Seed Company in the 1980s, and suppliers began growing broccolini in Australia in 1999. It is high in iron, calcium and potassium and contains vitamins A and C.

Tonight I decided to keep things simple.

And make a broccolini and potato soup.

A tasty one pot meal,

Simmered until the potatoes were tender, then blended and poured into serving bowls.

Topped with a sprinkle of parmesan.

The result?

A thick soup, packed with nutrients and taste. The potatoes did take away some of the vibrant green colour of the broccolini, but they also gave the soup a creamy consistency. So much so that you would never believe that it contained no cream!

I particularly loved the hint of spice from the cayenne pepper, but you could easily omit it if you wanted to keep the soup mild.

A tasty and filling recovery soup indeed! I think my little blogging buddy agrees …

Too cute Miss Tess :)

Broccolini and potato soup (serves 3 to 4)

This is a hearty soup, packed with flavour and a hint of spice. The result is rather thick, although you can add extra stock if you prefer a thinner soup.

• 1 tbs olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 bunches broccolini, cut into 3cm lengths
• 3 potatoes, cubed
• 3 cups vegetable stock
• 2 tbs tahini
• 1/2 tsp cayenne pepper
• Shaved parmesan, to serve

1. Heat oil in a large stock pot. Sautee onion and garlic until starting to soften.
2. Add remaining ingredients, and stir to combine.
3. Bring to the boil, then cover and simmer for 15 minutes, or until the potato is tender.
4. In batches, blend the soup until smooth.
5. Return the blended soup to the pan, then heat through.
6. Divide into serving bowls, and top with shaved parmesan.

What about you? Have you cooked with broccolini?

Happy Baking :)