Broccoli Soup

15 mins | Serves 4

I love soup! Firstly, it doesn’t require any skills since you’re going to blitz it all at the end anyway. It’s also a great way to use up all your veggies and minimise food waste. And most importantly, it’s a brilliant way to pack a huge variety of nutrients into one bowl. Make a big batch and freeze it in portions to quickly defrost when you don’t have time to cook.

This recipe is bursting with antioxidants and immune boosting compounds. Perfect for when the weather is turning colder and your immune system needs a bit of support. I love adding pumpkin seeds and halloumi croutons to vegetable-based soups as a way to include protein, whilst also adding great taste and texture.

  • Ingredients

    • 2 tbsp extra virgin olive oil (plus extra to serve)

    • 1 large leek, chopped

    • 4 cloves of garlic, bashed then chopped finely

    • 1 whole broccoli, florets broken apart and stalk peeled & chopped

    • 1 large handful of cavolo nero, chopped

    • 1 large handful of spinach

    • 500-700ml vegetable stock

    To serve:

    • Griddled halloumi slices (approx 60g per person), cut into small croutons

    • Pumpkin seeds (small handful per person)

    • Chilli flakes

  • Method

    1. Fry the leek and garlic in the olive oil over a gentle heat for 6-8 minutes, until softened.

    2. Add the broccoli, cavolo nero and just enough stock to cover the veg. Bring to the boil, then reduce to a medium simmer for 5-7 minutes until the broccoli is soft. Top up with the rest of the stock or more water if needed.

    3. Turn off the heat and stir in the spinach, before blending. Add more water during this stage if the consistency is too thick.

    4. Serve in your favourite bowl, sason to taste and top with pumpkin seeds, chilli flakes and halloumi croutons. Finally, add a drizzle of extra virgin olive oil and enjoy!