• 2 heads of broccoli
  • 1.5 litres of chicken stock
  • 1 onion, chopped
  • 2 cloves of garlic, coarsely chopped
  • 1 heaped tbsp mustard seeds
  • 1.5 heaped tbsp fennel seeds
  • 150g cooking chorizo, cubed
  • 150g Gruyère, grated
  • 1 tbsp rapeseed/sunflower oil
  • a few tbsp of light cream


  • STEP 1
    Dry-roast the mustard and fennel seeds over medium heat until the mustard seeds start to pop. Using a mortar and pestle, grind to a fine powder.
  • STEP 2
    In a medium to large saucepan, fry the cubed chorizo (without using any additional oi/butter) for 4 minutes over medium heat until coloured and releasing their wonderfully fragrant oil.
  • STEP 3
    Add the tbsp of oil, give it a moment to heat up and add the onion and garlic. Sauté for 3 minutes until just starting to brown.
  • STEP 4
    Add mustard/fennel powder, mix well and fry for another minute (stirring continuously).
  • STEP 5
    Add broccoli and chicken stock. Up the heat and bring to a boil.
  • STEP 6
    Pop a lid on, turn down the heat to low and let simmer for 20 minutes.
  • STEP 7
    Blend the soup well using a handheld mixer/blender before adding the Gruyère, cream and chorizo. Stir well.

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