Timeless classic and a great winter warmer. Creamy dreamy and healthy broccoli soup. Both broccoli and blue cheese are strong flavors, but they mellow out in the soup, so don’t be afraid of this recipe!
Broccoli is so nice and lush in autumn-winter time here in NZ, it became one of my favorite cooler season vegetable. I love broccoli in Asian-style soups with dumplings and prawns, in cheesy broccoli gratin, in goma-ae salad and cream soups. Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health.
Soup of the Day: Broccoli and Blue Cheese Soup with Toasted Pumpkin Seeds.
Course: Appetizers, Gluten Free, Soups, Vegan recipesCuisine: ClassicDifficulty: Easy3
servings10
minutes20
minutesTimeless classic and a great winter warmer. Creamy dreamy and healthy broccoli soup.
Ingredients
1 broccoli head, chopped
1/2 white part of a leek, chopped
1 celery stick, chopped
1.5 L vegetable (or chicken) stock
1/2 cup cream
50g Danish creamy blue (or you favourite blue cheese) + some to serve
Olive oil for cooking
salt
black pepper
1/2 cup raw pumpkin seeds
chopped chives to serve
Directions
- For toasted pumpkin seeds use a wide frying pan and stovetop.Heat the pumpkin seeds on medium heat, shaking the pan occasionally. Remove the seeds when they slightly darken and become fragrant. It takes me between 3 and 5 minutes. Cool the seeds completely.
- Heat olive oil in a large pot over medium-high heat. Sauté leek and celery until softened.
Add chopped broccoli. Pour in enough stock to generously cover all the vegetables, about 1 – 1.5 litre, mix and bring to a boil. Reduce heat to low-medium heat, and cook the broccoli until soft.
Adjust salt and pepper to taste, then add cream and blue cheese. Use a stick blender or transfer to a blender to blitz until creamy but chunky texture soup.
Serve warm sprinkled with toasted pumpkin seeds and chopped chives. Best served with garlic croutons. Enjoy!
