Soups have earned a bad reputation for being ‘creamed’ all the time. Cream of tomato, cream of spinach, cream of mushroom, the list is endless. I find that most often than not, the dairy drowns out most of the flavour (and vibrant colour!) A real shame. If you’re looking to bulk up or thicken your soup, adding vegetables to your base and then blending them is one way of doing it; creaming, so to speak. The potatoes that I’ve used here do just that without sacrificing the flavour of the broccoli. <br /> <br />I also like to throw in all the odds and ends of the broccoli into this – stems, florets and all. Agreed you wouldn’t want to bite into the knobby green parts, but since it gets puréed anyway it just adds that extra flavour (and roughage). Also there’s nothing more satisfying than having fewer bits to throw out. Wins all around. <br /> <br />The goat’s cheese and walnuts add texture, but feel free to leave them out or add some croutons instead.

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