1large head of broccoliouter leaves discard, chopped into small florets
1regular head of cauliflowerouter leaves discard, chopped into small florets
1litre(4 1/4 cups) hot vegetable or chicken stockeither homemade or use 2 stock cubes with water, use bouillon for gluten-free
½tspgarlic salt
90g(3 packed cups) kale
100g(1 packed cup) mature cheddargrated
60ml(1/4 cup) double (heavy) cream
1tsplemon juice
salt and pepper to taste
Croutons:
1tbspvegetable oilto fry the croutons
halfof a ciabatta (about 70 g/ 2.5 oz)cut into chunky cubes
pinchsalt and pepper
Other Toppings:
1tbspolive oil
1tbspdouble (heavy) cream
pinchchilli flakes
10g(1/4 cup) 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.
1 tbsp olive oil, 1 large onion
Add in the broccoli, cauliflower, stock, and garlic salt. Bring to the boil and simmer for 10 minutes.
1 large head of broccoli, 1 regular head of cauliflower, 1 litre (4 1/4 cups) hot vegetable or chicken stock, 1/2 tsp garlic salt
Add in the kale and simmer for a further 5 minutes.
90 g (3 packed cups) kale
Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
1 tbsp vegetable oil
Add the bread cubes, salt, and pepper and fry for 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
half of a ciabatta (about 70 g/ 2.5 oz), pinch salt and pepper
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.
100 g (1 packed cup) mature cheddar, 60 ml (1/4 cup) double (heavy) cream, 1 tsp lemon juice, salt and pepper to taste
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.
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.