Ham and broccoli soup

When the weather turns cool, whip up a batch of this mouth-watering veggie and bacon soup. It’s packed with flavour and features crunchy sourdough croutons.

4

15m

20m

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 1kg broccoli, cut into florets, stems finely chopped
  • 4 cups (1L) chicken stock
  • 250g sliced champagne ham
  • 4 x 2cm-thick sourdough slices, cut into 2cm pieces
  • 1 tbs rosemary leaves

Method

STEP 1

Heat 1 tbs oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until the leek softens. Add the broccoli stems and half the florets, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low and cook, uncovered, for 10 mins or until the broccoli is tender.

STEP 2

Meanwhile, reserve 2 slices of ham. Chop the remaining ham. Cook the ham slices in a non-stick frying pan over high heat for 2-3 mins each side or until golden brown and crisp. Transfer to a plate.

STEP 3

Combine the sourdough, remaining oil and rosemary in a bowl. Toss to combine. Add sourdough mixture to the pan and cook, tossing occasionally, for 5 mins or until golden and crisp.

STEP 4

Use a stick blender to carefully blend the broccoli mixture until smooth. Add the chopped ham and remaining broccoli florets and cook for 5 mins or until florets are tender.

STEP 5

Tear the ham slices into small pieces. Divide the soup among serving bowls and top with ham and sourdough mixture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.