1potato, peeled and roughly chopped into cubes about 1.5cm / 1/2" cubes
1white or brown onion, roughly diced
2 cups / 500 mlvegetable stock / broth
1 cup / 250 mlmilk(low fat, cow or soy)
1/2 cup / 125 mlwater
Salt and pepper
Cut / break broccoli into florets into pieces about half the size of a golf ball. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use.
Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes.
Remove lid, add milk, bring back to boil, then remove from heat and whizz with hand held blender.
You can thicken the soup by cooking it for longer on the stove on a medium low heat.
Season to taste with salt and pepper, serve with croutons if desired.
Cut stale bread into cubes, lightly spray with olive oil, spread on baking stray and bake for 3 to 5 minutes. Sprinkle with salt then top on soup.