Cream of Broccoli Soup
Cream of Broccoli soup - with kale and cauliflower, plus a good handful of cheddar cheese. A real comfort food favourite!
Servings 6 servings
Ingredients
- 1 tbsp olive oil
- 1 large onion peeled and chopped
- 1 large head of broccoli outer leaves discard, chopped into small florets
- 1 regular head of cauliflower outer leaves discard, chopped into small florets
- 3 packed cups (90g) kale
- 4 ¼ cups (1 litre) hot vegetable or chicken stock either homemade or use 2 stock cubes with water. Use bouillon for gluten free
- ½ tsp garlic salt
- 1 packed cup (100g) mature cheddar, grated
- ¼ cup (60ml) double (heavy) cream
- 1 tsp lemon juice
- Salt and pepper to taste
Croutons:
- 1 tbsp vegetable oil to fry the croutons
- half of a ciabatta (about 70g) cut into chunky cubes
- pinch of salt and pepper
Other Toppings:
- 1 tbsp olive oil
- 1 tbsp double (heavy) cream
- pinch of chilli flakes
- ¼ cup (about 10g) baby salad leaves
Instructions
- Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
- Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes.
- Add in the kale and simmer for a further 5 minutes.
- Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
- Add the bread cubes, salt and pepper and fry to 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
- Take the soup off the heat and carefully whizz using a hand blender.
- Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.
- Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top.
Notes
Can I make it ahead?
Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot. Add the toppings when you serve.Can I freeze this broccoli soup?
Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot. Add the toppings when you serve.Can I make it gluten free?
Yes, use gluten free stock and ensure any toppings you're using are also gluten free (i.e gluten free ciabatta). Nutritional Information is per serving (this recipe serves 6) including toppings.Nutritional Information
Calories: 275kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 826mg | Potassium: 731mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2523IU | Vitamin C: 157mg | Calcium: 225mg | Iron: 2mg
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