Cream of Broccoli Soup

A flavourful and creamy soup with very little cream and loaded with the goodness of broccoli. Sounds like a good way to squeeze in some more veggies.

Preheat a large pot on medium-high heat and add the butter and then the onion.
Sauté the onion until it is lightly browned (about 5 minutes) stirring occasionally.
Add the garlic and sauté for 2 minutes more.
Now add the broccoli stems, leaving the florets on the side for now. Also add the broth and bring to a boil.
Reduce heat a little to a gentle boil and let cook for about 15 – 20 minutes or until the stems are softened.
Now add the florets and cook for another 3 or 4 minutes.
Add the cream, paprika, salt and pepper and remove from the heat.
Once it has cooled a little, carefully puree in a blender or food processor until nice and smooth and then check the seasoning.
Reheat if necessary and serve. Otherwise store in the fridge for up to 5 days or freeze.