Curtis Stone’s creamy broccoli soup with crispy florets

Warm up from the inside out with this veggie-packed soup. Topped with crunchy broccoli florets, this recipe is an easy and delicious way to use up the whole broccoli - stems and all.

4

10m

Note: + cooling time

40m

Ingredients

  • 1 head broccoli (about 800g)
  • 120ml olive oil, divided
  • 1 small brown onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 small potato (about 150g), peeled, chopped
  • 5 cups (1.25L) vegetable stock
  • 7 small thyme sprigs, divided
  • 2 tbs natural almonds, coarsely chopped
  • 1 lemon, rind finely grated, juiced
  • 30g baby spinach leaves
  • 1 tbs Dijon mustard
  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette*, cut into 1cm-thick slices
  • 1 garlic clove, extra, halved

Method

STEP 1

Cut small florets from broccoli stems, reserving 200g of the florets. Cut the broccoli stems into 1.5cm pieces and combine with the remaining florets. 

STEP 2

In a large saucepan, heat 2 tbs oil over medium-high heat. Add the onion and garlic and cook, stirring, for 2 mins or until aromatic. Add the broccoli stems and remaining florets, potato, stock and 3 thyme sprigs. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 30 mins or until the broccoli and potatoes are tender. Cool slightly.

STEP 3

Meanwhile, preheat oven to 230°C. In a bowl, toss reserved broccoli florets, remaining thyme sprigs and 2 tbs oil. Season with salt. Arrange over a baking tray and roast for 12 mins. Sprinkle with almonds and toss to combine. Roast for a further 8 mins or until the broccoli is charred and crisp and the almonds are toasted. Sprinkle with 1/2 tsp lemon rind. 

STEP 4

Transfer soup mixture to a blender. Add the spinach and mustard and process until smooth. Season with salt. 

STEP 5

Brush both sides of each baguette slice with the remaining oil and arrange over a large baking tray. Bake for 3 mins each side or until golden. Rub extra garlic over the warm baguette slices.

STEP 6

Divide the soup among serving bowls. Top with the broccoli florets and season with freshly ground black pepper. Drizzle with lemon juice and serve with the baguette slices.

*Selected stores only.

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