Broccoli & Cheese Soup with Crusty Bread
Snuggle up with this deliciously warming, healthy soup recipe. Perfect for those chilly winter nights!
Ingredients
Soup
- 400 grams potatoes diced 1cm
- 1 leek cut in half lengthways & thinly sliced
- 2 cloves garlic minced
- 2 broccoli head cut into florets, stalk diced
- 1 drizzle oil
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp dried chives
- ½ tsp dried oregano
- 3 tsp vegetable stock powder
- 6 cups water
- 250 grams frozen peas
To Serve
- 350 grams ciabatta loaf
- 1/4 cup cheese grated
- 1 handful spicy pepitas
- 1 bunch mint leaves picked
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep potatoes, leek and garlic. Dice broccoli stalks. Cut broccoli heads into small florets and set aside separately.
- Heat oil in a large pot on medium-high heat. Add potatoes, leek, garlic, broccoli stalks and salt to pot and cook for about 6 minutes until leek is tender. Add garlic powder, chives, oregano and stock powder and cook for 1 minute, until fragrant. Add water to pot, bring to the boil and simmer for about 12 minutes, until veggies are nearly tender.
- Add broccoli florets to pot and cook for about 6 minutes, until tender. Add peas and cook for 2 minutes. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor. Alternatively, mash with a potato masher. Season to taste with salt and pepper.
- While soup is cooking, place bread on an oven tray and bake for about 5 minutes, until toasted. Slice. Grate cheese.
- Serve soup topped with cheese, spicy pepitas and mint. Serve bread on the side.
