Broccoli soup

This delicious, wholesome soup contains broccoli, a highly nutritional vegetable. It is a very simple recipe, using only a handful of ingredients, but tastes delicious and provides an array of healthful benefits. Along with a rich supply of vitamins and minerals, including Vitamin C, folate, Beta-carotene, and potassium, it contains the phytochemical sulforaphane, which is associated with reducing the risk of cancer.


400g broccoli

25g butter

1 small onion

500ml hot vegetable stock

300ml unhomogenised milk

pinch of cumin seeds

optional: soft cheese to serve (goats cheese or feta cheese)


Chop the broccoli stalks and florets, but keep them separate.

Melt the butter in a pan, then add the onion, broccoli stalks and cumin 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.

Blend the mixture in a food processor or with a hand blender roughly, leaving the soup slightly lumpy for texture. If you prefer, blend it to a smooth mixture.

Season the soup, reheat and serve with soft cheese and toasted bread.

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