This Creamy broccoli soup recipe is all about comfort and flavour. Perfect for cool nights at home, this easy dinner option will keep the whole family satisfied.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 broccoli heads, cut into florets, stems chopped
1 Red Royale potato, peeled, chopped
4 cups (1L) salt-reduced chicken stock
1 cup (120g) frozen peas
1/2 cup (125ml) thickened cream
Parmesan wafers
1 1/2 cups (120g) finely grated parmesan
1/2 tsp ground paprika
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Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 30 secs or until aromatic. Add the broccoli stems, potato and stock and bring to the boil. Cook, stirring occasionally, for 20 mins or until broccoli and potato are very tender.
Step 2
Add the broccoli florets and peas to the pan. Bring to a simmer. Cook for 3-5 mins or until the vegetables are bright green and just tender. Remove from heat.
Step 3
Use a stick blender to carefully blend until smooth. Add the cream and blend to combine. Season.
Step 4
Meanwhile, to make the parmesan wafers, preheat oven to 200°C. Line a baking tray with baking paper. Combine the parmesan and paprika in a large bowl. Sprinkle evenly over the lined tray. Season with pepper. Bake for 2 mins or until the parmesan melts and is golden. Set aside to cool. Break into pieces.
Step 5
Ladle the soup evenly among serving bowls. Serve immediately with parmesan wafers.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute salt-reduced chicken for vegetable stock.
1 1/2 broccoli heads, cut into florets, stems chopped
1 Red Royale potato, peeled, chopped
4 cups (1L) salt-reduced chicken stock
1 cup (120g) frozen peas
1/2 cup (125ml) thickened cream
Parmesan wafers
1 1/2 cups (120g) finely grated parmesan
1/2 tsp ground paprika
Description
This Creamy broccoli soup recipe is all about comfort and flavour. Perfect for cool nights at home, this easy dinner option will keep the whole family satisfied.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the garlic and cook for 30 secs or until aromatic. Add the broccoli stems, potato and stock and bring to the boil. Cook, stirring occasionally, for 20 mins or until broccoli and potato are very tender.
Step 2
Add the broccoli florets and peas to the pan. Bring to a simmer. Cook for 3-5 mins or until the vegetables are bright green and just tender. Remove from heat.
Step 3
Use a stick blender to carefully blend until smooth. Add the cream and blend to combine. Season.
Step 4
Meanwhile, to make the parmesan wafers, preheat oven to 200°C. Line a baking tray with baking paper. Combine the parmesan and paprika in a large bowl. Sprinkle evenly over the lined tray. Season with pepper. Bake for 2 mins or until the parmesan melts and is golden. Set aside to cool. Break into pieces.
Step 5
Ladle the soup evenly among serving bowls. Serve immediately with parmesan wafers.
