Silky Broccoli Soup with Blue Cheese
with homemade garlic bread & sunflower seeds
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
200 g
Broccoli
125 g
Potatoes
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
⅓ sachet(s)
Dried thyme
25 g
Herbed cream cheese
(Contains Milk)
25 g
Blue cheese cubes
(Contains Milk)
1 piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
Not included in your delivery
½ tablespoon
Olive oil
500 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C and prepare the stock (see Tip). Chop the onion and crush or mince the garlic. Cut the head of the broccoli into florets and then dice the stem. Wash or peel the potatoes and cut them into uniform pieces.
Health Tip: if you're watching your salt intake, substitute half of the stock with boiling water.
Melt the butter in a soup pot over medium-high heat and fry the onion with half each of the thyme and garlic for 3 minutes. Add the broccoli, potatoes and the stock, then bring to the boil and cover with the lid. Allow to cook for 14 - 18 minutes over medium-low heat.
Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
In the meantime, cut open the bread roll and spread with the olive oil and the rest of the garlic. Bake in the oven for 6 - 8 minutes or until golden-brown.
Heat a clean frying pan over medium-low heat and toast the sunflower seeds until golden-brown. Remove from the pan and set aside.
Take the pot off the heat and then use an immersion blender to process into a smooth soup. Stir in the herbed cream cheese and season to taste with salt and pepper. Add extra water as necessary if you would prefer the soup to be less thick.
Serve the soup in bowls or on deep plates. Garnish with the sunflower seeds and the blue cheese (see Tip). Serve the garlic bread on the side.
Tip: blue cheese is an acquired taste, therefore it's best to allow everyone to garnish their own soup as preferred.