Broccoli, gruyère & chorizo soup 2016

Broccoli, gruyère & chorizo soup

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal392
fat28g
saturates14g
carbs7g
sugars4g
fibre6g
protein26g
salt2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2016

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    Overall rating

    Rating: 4 out of 5.4 ratings

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