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Creamy broccoli soup recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Rediscover the magic of broccoli in this ultimate creamy soup recipe that uses both stem and florets, frozen peas, and a touch of cream. Top with crispy parmesan wafers for a decadent touch. Find out how to make it even healthier with our nutritionist's tips. Upgrade your soup game with immune-boosting variations.
Ingredients:
  • 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
  • 1l chicken
  • 120g pea
  • 125ml thickened cream
  • 120g parmesan
  • 1.25 gm ground paprika
Instructions:
  • In a large saucepan over medium heat, warm the oil. Saute the onion for 5 minutes until soft. Stir in the garlic for 30 seconds until fragrant. Add broccoli stems, potato, and stock. Bring to a boil and simmer for 20 minutes until vegetables are very tender.
  • Transfer the broccoli florets and peas into the pan and let it gently simmer until the vegetables are vibrant green and tender, about 3-5 minutes. Once ready, take the pan off the heat.
  • Blend with a stick blender until smooth. Mix in the cream and blend until fully combined. Season to taste.
  • To create the parmesan wafers, preheat the oven to 200C and line a baking tray with baking paper. Mix parmesan and paprika in a large bowl, then sprinkle evenly on the tray. Season with pepper and bake for 2 minutes until the parmesan is melted and golden. Allow it to cool, then break into pieces.
  • Divide the soup evenly into serving bowls and enjoy with parmesan wafers.

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