Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the croutons
- 2tablespoons olive oil, plus extra for greasing
- 3 slices slightly stale Granary, crusts removed, thick slices
- 50grams Parmesan cheese, grated
- 500grams broccoli
- 1tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 3 2/3 cup vegetable stock
- 5tablespoons half-fat crème fraîche
Description
Enjoy this delicious and hearty broccoli soup. A tasty meal for the whole family.
Method
Step 1 of 5
To make the croutons, preheat the oven to 220°C (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.
Step 2 of 5
Divide the broccoli into florets, then slice and roughly chop the stalks.
Step 3 of 5
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.
Step 4 of 5
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.
Step 5 of 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.
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