Broccoli soup with crispy croutons & goat's cheese

Broccoli soup with crispy croutons & goat's cheese

  • Rating: 4 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Total time
    • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal435
fat28g
saturates15g
carbs24g
sugars0g
fibre7g
protein23g
salt1.99g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)

  • STEP 4

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.6 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content