Broccoli Soup

“A soup like this is not the work of one man. It is the result of a constantly refined tradition.
There are nearly a thousand years of history in this soup.”
Willa Cather

I make no apologies.... I LOVE broccoli. We eat it every day, often for breakfast, always with dinner.

It's the vegetable that makes me feel I've done something good for the day!

Interestingly enough, it is also the first vegetable our daughter finally "liked", after years of food sensory issues and a highly limited diet. Mick credits it to be the veggie that eventually will open her up to all the wonderfulness of eating natures rainbow.

Now would she like it enough to eat this soup? Maybe not yet, there's probably just a few too many sensory considerations for her with soup yet, although she has asked for a broccoli pie, so we will try that one first.

In the meantime, I'm totally ok with cooking two different dinners if it means we get to cosy up with this bowl of goodness. I absolutely recommend a serve of toasted Ciabatta on the side from the Bread Eaters Association too 💚

This is also a great recipe to make and freeze! Be sure to tag us in your socials if you give it a try: #goodharvestrecipes

Featured Ingredients

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Recipe

Ingredients

  • ½ a bulb of garlic, peeled and thinly chopped
    ½ a leek, thinly sliced
    1 cup of Nourishing Wholefoods Bone Broth & water to suit
    1 large head of broccoli, washed and roughly chopped, including the stem
    2 tablespoons of dukkah
    2 tablespoons extra virgin olive oil
    ½ cup cream
    salt and pepper to taste

Method

In a saucepan, on a medium to low heat, sweat down the leek and garlic in the olive oil until softened.

Deglaze pan with the broth and water.

In a medium saucepan, bring water to the boil and add broccoli. Blanch until tender.

Pour leek, garlic and stock mixture into a blender and blend for approximately 1 minute.

Strain the water off and add broccoli to the blender with the other ingredients.

Blend until smooth. Season to taste with salt and pepper.

Pour into serving bowls and finish with a dollop of cream and a sprinkling of dukkah.

Tips

Don’t have any dukkah? Toast up some sunflower seeds and use them instead.

Prefer it a little more tart? Add sour cream instead of cream.

Make sure you don’t blend the soup after you have added the cream or sour cream. It will split.

Want to add a little protein? Place some finely sliced prosciutto in the oven to crisp up and place that crispy goodness on top.  

Make sure you don’t throw out the stem of the broccoli, chop it up with the florets and use the whole thing. The stem is just as tasty, just a little more mild in flavour.