Broccoli, gruyère & chorizo soup 2016

Broccoli, gruyère & chorizo soup

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(4 ratings)

Prep: 30 mins Cook: 22 mins


Serves 6

The spicy sausage and 'nutty' cheese in this recipe from reader Diony Van Eeckhout makes a satisfying and creamy soup – a warming treat for cold weather

Nutrition and extra info

Nutrition: per serving

  • kcal392
  • fat28g
  • saturates14g
  • carbs7g
  • sugars4g
  • fibre6g
  • protein26g
  • salt2g


  • 1 tbsp yellow mustard seeds
  • 1 tbsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 150g chorizo, skin removed, cut into cubes



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped



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

  • 2 garlic cloves, chopped
  • 1½ l chicken stock
  • 2 heads of broccoli (approx 800g), cut into florets



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

  • 150g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 3 tbsp double cream


  1. Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.

  2. In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.

  3. Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.

  4. Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.

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Comments, questions and tips

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16th Mar, 2020
After reading others comments, I only used a litre of stock, added a potato, and used thhe broccoli stems as well as florets. It was delicious!
mercuryzelda's picture
11th Feb, 2018
The flavour of this is good, but it's far too thin when made with the quantities given. I had to add 4 tbsp of cornflour to the soup to make it even a little thick. I don't think I'll be making this again.
24th Oct, 2017
Hi can you re heat and eat the next day?
7th Dec, 2016
can you freeze this soup?
17th Nov, 2016
Would have given 5/5 but mine turned out too runny, so next time I would add a potato to thicken it a bit. I also left out the fennel and mustard seeds as I didn't have them. Soup was full of flavour from the cheese and chorizo!
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