I think soups are a smooth way to have both my children and my husband eat vegetables. I usually make them quiet creamy so it is easier for the kids to eat it by themselves like they would for a purée.
Note that making a soup creamy does not always call for cream: you can get a creamy, velouté soup only by mixing potatoes with your vegetables and blending them with either a good hand mixer or the blender on high speed until you get a cappuccino like mousse at the top.

My new way of making it creamy is by adding cashew nuts when blending. They are often used as a substitute to cream in dairy intolerant recipes. They are just amazing for the consistency, adding subtil but extra flavour and a great source of monounsaturated fat, antioxydants and minerals.

Time: 40 minutes

INGREDIENTS
2 broccoli
2 medium peeled organic potatoes cut into squares
1 large yellow sliced onion
1 chopped garlic clove
25g fresh coriander
1 hand full of cashew nuts
3 tbsp olive oil

sea salt and pepper to taste

METHOD

1. Cut the entire broccoli into pieces, not only the flowers. making sure to peel the stem so you do not end up with fiber threads.
2. In a pot, on medium heat, put 3 tbsp of olive oil and a drop of water. Add broccoli, potatoes, onions and garlic. Sauté a few minutes until vegetables have “sucked in” all the olive oil.
3. Cover with water (do not put too much water, just enough to cover the vegetables. It is easier to liquify a soup at the end than to make it thicker!).
4. Cook for 30 minutes on medium heat or until brocoli is tender.
5. Put in the blender
6. Add the fresh coriander, cashews, salt and pepper to taste.
7. Blend on high speed until very creamy. ( get that cappuccino foam!)
8. You can rectify the consistency to your taste ( more or less thick and creamy) by adding water or cashews for thickness.

Serve hot.
Side note: You can save a couple of broccoli flowers that you cut in half to set on the soup for presentation.