- Egg free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Packed with veggies, this soup is served with grilled cheese sandwich croutons. Try it for lunch or dinner this autumn.
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + Cooling time
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 leek, pale section only, coarsely chopped
- 1 brushed potato, peeled, finely chopped
- 2 garlic cloves, crushed
- 4 cups (1L) chicken or vegetable stock
- 1 small head broccoli, coarsely chopped
- 2 cups (240g) frozen peas
- 20g butter, at room temperature
- 4 thick slices multigrain bread
- 2 slices tasty cheddar
- Coarsely chopped chives, to serve
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the stock and bring to the boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 mins or until broccoli is very tender. Set aside to cool.Step 2
Transfer the cooled broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.Step 3
Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter-side out, between bread slices. Cook in sandwich press for 2 mins or in frying pan for 2 mins each side, or until cheddar melts and the bread is golden brown. Cut into 2cm-wide croutons.Step 4
Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.
Recipe tip
Swap the Chicken or Vegetable stock for salt reduced stock if preferred.
Double up on value veg: Take advantage of in-season vegetables, such as broccoli, and make an extra batch of this soup to freeze.
Pea and broccoli soup with grilled cheese sandwich croutons
- Serves4
- Cook time20 minutes
- Prep time15 minutes, + Cooling time
Ingredients
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 leek, pale section only, coarsely chopped
- 1 brushed potato, peeled, finely chopped
- 2 garlic cloves, crushed
- 4 cups (1L) chicken or vegetable stock
- 1 small head broccoli, coarsely chopped
- 2 cups (240g) frozen peas
- 20g butter, at room temperature
- 4 thick slices multigrain bread
- 2 slices tasty cheddar
- Coarsely chopped chives, to serve
Description
Packed with veggies, this soup is served with grilled cheese sandwich croutons. Try it for lunch or dinner this autumn.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the stock and bring to the boil. Add the broccoli and peas. Reduce heat to medium and cook for 10 mins or until broccoli is very tender. Set aside to cool.Step 2
Transfer the cooled broccoli mixture to the jug of a blender and blend until smooth. Return to the saucepan over low heat and heat through.Step 3
Preheat a sandwich press or large frying pan over high heat. Spread the butter evenly over 1 side of each bread slice. Sandwich the cheddar, butter-side out, between bread slices. Cook in sandwich press for 2 mins or in frying pan for 2 mins each side, or until cheddar melts and the bread is golden brown. Cut into 2cm-wide croutons.Step 4
Divide the soup among serving bowls. Top with the croutons and sprinkle with chives to serve.