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Broccoli, Jerusalem artichoke and Pea soup/puree

GF | DF | EF | NF | RSF
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Servings: 4 people
Course: 1 meal a day, Family Meals, puree, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams 300 broccoli
  • 180 grams 180 leek
  • 100 grams 100 Jerusalem artichokes 
  • 150 grams 150 frozen peas 
  • 1/3 cup fresh herbs
  • 700 grams chicken broth 
  • 1 garlic clove 
  • Salt and pepper to taste 
  • cooking oil/fat of choice 

Equipment

  • 1 cutting board
  • 1 Sharp Knife
  • 1  Blender
  • 1 pot

Method
 

  1. Rinse and roughly chop the broccoli, leek and garlic
  2. Peel the skin from the Jerusalem artichokes and roughly chop 
  3. Preheat a pot over a medium - high heat adding in the cooking oil/fat of choice 
  4. Once hot, add in the garlic and leeks and sauté until softened and fragrant 
  5. Next add in the broccoli, Jerusalem artichokes and peas. Sauté for two minutes
  6. Pour in the chicken broth and turn the heat up high, bringing the soup up to a boil. Then reduce to a gentle simmer until the veggies have softened
  7. Add in the fresh herbs, loosely chopped 
  8. Blend the soup in a blender until smooth and season with salt and pepper to taste 

Notes

Able to be frozen: yes 
Age Appropriate: From 1 meal a day