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Broccoli Soup With Cheesy Croutons

Broccoli has an impressive nutritional profile. Low in calories and high in fibre, it is also rich in calcium and potassium, and a good source of vitamin C.





Food Processor Or Hand-Held Blender

Ovenproof Dish

Large Pan

Recipe Ingredients:
1 large head broccoli, about 500g
1 tbsp olive oil
1 large onion, finely chopped
2  garlic cloves, crushed or finely chopped
900 ml vegetable or chicken stock
5 tbsp half-fat crème fraîche
3 slices thick slices slightly stale Granary or wholemeal bread, crusts removed
2 tbsp olive oil, plus extra for greasing
1.75 oz (50g) Parmesan cheese, grated
Recipe Method:
1.  To make the croutons, preheat the oven to 220˚C (425˚F/Gas 7). Cut the bread into small cubes and place in a bowl, drizzle over the oil and Parmesan, and mix well. Transfer the croutons to a greased ovenproof dish and cook for 7–10 minutes, or until golden and crispy. Remove and cool.
2.  Divide the broccoli into florets, then slice and roughly chop the stalks.
3.  Heat the oil in a large pan, add the onion and sauté for 1–2 minutes. Then add the broccoli and garlic, and cook for a further 1–2 minutes.
4.  Add the stock, bring to the boil, then reduce the heat, and simmer for 10 minutes, or until the broccoli is soft. Pulse the mixture in a food processor or process using a hand-held blender to form a purée.
5.  Return the soup to the pan and gently reheat, stir in the crème fraîche. Divide between four bowls, then scatter over the croutons, and serve.
Fat:  82.69 gFiber: 24.2 g
Iron: 9.54 mgSugar: 37.79 g
Calcium: 1101.83 mgSodium: 2674.28 mg
Potassium: 3448.32 mgCalories: 1488.7 kcal
Protein: 71.72 gVitamin A: 4582.17 IU
Vitamin C: 557.65 gCarbohydrates: 101.95 g
Saturated Fat: 24.67 gCholesterol: 91.94 mg
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