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.
Serves44
Cook time40 mins40 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
1 head broccoli (about 800g)
120ml olive oil, divided
1 brown onion, coarsely chopped
3 garlic cloves, crushed
1 potato (about 150g), peeled, chopped
5 cups (1.25L) vegetable stock
7 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Curtis Stone’s creamy broccoli soup with crispy florets
Serves44
Cook time40 mins40 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
1 head broccoli (about 800g)
120ml olive oil, divided
1 brown onion, coarsely chopped
3 garlic cloves, crushed
1 potato (about 150g), peeled, chopped
5 cups (1.25L) vegetable stock
7 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
Description
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.
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.
