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Curtis Stone’s creamy broccoli soup with crispy florets

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • Vegan
  • No added sugar
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Lactose free
  • Egg free
  • Dairy free

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.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes, + cooling time
Curtis Stone’s creamy broccoli soup with crispy florets

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Transfer soup mixture to a blender. Add the spinach and mustard and process until smooth. Season with salt.
  5. 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.
  6. 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.

Nutrition Information

Per Serve

Energy: 2096kJ/501 Cals (24%)

Protein: 16g (32%)

Fat: 33g (37%)

Sat fat: 5g (21%)

Carb: 30g (10%)

Sugar: 5g (6%)

Fibre: 13g (43%)

Sodium: 1496mg (75%)

Curtis Stone’s creamy broccoli soup with crispy florets

Curtis Stone’s creamy broccoli soup with crispy florets
  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes, + cooling time
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
    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
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

      Transfer soup mixture to a blender. Add the spinach and mustard and process until smooth. Season with salt.
    5. 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.
    6. 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.