Looking for a super easy seasonal, delicious and nutritious lunch recipe? Look no further...
Ingredients (for 2 - 3 people):
2 medium potatoes, peeled and chopped into quarters
1 head of broccoli, cut into florets
1 medium onion, diced
2 garlic cloves, chopped finely
1 tbsp olive oil
1 pint chicken or vegetable stock
Salt & pepper to season
Handful of sunflower and pumpkin seeds
Start by heating the olive oil in a pan on the hob over a medium heat. Add in the onion and fry for around five minutes until softened, then add the garlic and potatoes and fry for another two minutes. Pour in the stock and cook for five minutes to let the potato start to soften, then add the broccoli florets and simmer for around 7 minutes. You want the potato to be cooked through but the broccoli should be tender but not mushy, so not to lose valuable nutrients. Season to your taste.
Blend the soup with a hand blender and serve topped with the seeds.
Broccoli, a cruciferous vegetable, is bursting with nutrients. It is an excellent source of vitamin K, vitamin C and chromium which is known to help strengthen insulin signals which can help with diabetes. It's also a very good source of fibre and many other vitamins and minerals including potassium, iron, manganese and folate (B9).