Broccoli soup with crispy croutons & goat’s cheese
For an ideal lunch or starter, try this warming broccoli soup
- Takes 40-50 minutes
- Easy
Nutrition per serving
-
kcal 435
-
fat 28g
-
saturates 15g
-
carbs 24g
-
sugars 0g
-
fibre 7g
-
protein 23g
-
salt 1.99g
Ingredients
- 2 thick, crustless slices of bread, cubed
- 1 tbsp olive oil
- 900g broccoli
- 50g butter
- 1 large onion, finely chopped
- generous grating fresh nutmeg or ¼ tsp dried
- 1l vegetable or chicken stock
- 600ml full cream milk
- 100g medium-soft goat's cheese, chopped (rind and all)
Method
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.
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.
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.)
To serve, reheat if necessary and scatter with the croutons and goat’s cheese.
