Member recipe
Member recipes are not tested in the GoodFood kitchen.

Broccoli, Gruyère and chorizo soup

By thechirpychef (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
A warming autumn/winter soup


  • 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.
  • 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

Sponsored content