Cream of broccoli soup

Simmer chopped broccoli in stock until just tender, usually 8–10 minutes, then blend until silky. Stir in cream or milk after blending and warm gently; boiling it can make the soup taste dull and look less vibrant.

Yes. Blend some of the cooked broccoli into the stock for body, or add a cooked potato or a spoonful of yoghurt. For a dairy-free version, finish with oat cream or a little coconut milk.

Serve it with crusty bread, cheese toast or a savoury scone. A sharp Cheddar topping, toasted seeds or a squeeze of lemon also works well with broccoli’s mild, earthy flavour.

Cool it promptly and keep it in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until steaming throughout, stirring often; avoid a hard boil, especially if it contains cream.

You can freeze it for up to 3 months, though cream-based soup may separate slightly when thawed. For the smoothest result, freeze it before adding cream, then stir the cream in while reheating.

Cream of broccoli soup has 52 kcal per 100 g, compared with 39 kcal in broccoli soup. Its added dairy or other thickener makes it richer, but the exact difference depends on how the recipe is made.

A 250 g bowl provides 6 g of protein. It is not especially protein-rich, so you can make it more substantial by serving it with cheese toast or adding beans.

It is better not to give dogs cream of broccoli soup: recipes often contain onion, garlic, salt or dairy, which may upset them or be unsafe. Plain, cooked broccoli in a small amount is a safer treat.