Broccoli soup with crispy croutons & goat's cheese

Broccoli soup with crispy croutons & goat's cheese

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(4 ratings)

Takes 40-50 minutes

Easy

Enough for 4 for lunch or 6 as a starter
For an ideal lunch or starter, try this warming broccoli soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal435
  • fat28g
  • saturates15g
  • carbs24g
  • sugars0g
  • fibre7g
  • protein23g
  • salt1.99g
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Ingredients

  • 2 thick, crustless slices of bread, cubed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 900g broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • generous grating fresh nutmeg or ¼ tsp dried
  • 1l vegetable or chicken stock
  • 600ml full cream milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g medium-soft goat's cheese, chopped (rind and all)

Method

  1. Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.

  2. Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.

  3. Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)

  4. To serve, reheat if necessary and scatter with the croutons and goat’s cheese.

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Comments (2)

scrappydoo's picture
4

I kept it healthy and omitted the milk and cheese. Also try adding a clove of garlic and some celery. A lovely comfort food. The recipe is a hit with friends at work.

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