search in

Broccoli Soup

Broccoli Soup
© Andrew Burton
Home Food & Drinks Recipes Cooking Broccoli Soup

Broccoli Soup

Soup
Vegetables

Normally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk – this simple, delicious soup from Max La Manna's book ensures that none of it is lost.

Max La Manna

Ingredients (4 servings)
3 large broccoli stalks with the florets removed from the stalk
1 small leek, sliced into 1cm rounds
1 l homemade vegetable stock, alternatively you can use 2 vegetable stock cubes
some extra virgin olive oil
a pinch of smoked paprika
1 handful leafy vegetables (rocket, spinach or kale), and more for garnish
1 teaspoon(s) grated fresh ginger
200 ml milk (or coconut milk if you prefer)
3 radishes, thinly sliced
salt and pepper to taste
1 handful cooked peas

Preparation

  • Cut the broccoli stalks and the florets into 5 cm pieces. Bring a pot of water to the boil and cook the broccoli and leeks in it for 3-5 minutes. Drain the vegetables - keep the cooking water for a vegetable stock; see tips. Set aside a few of the florets to use as garnish.
  • Heat the vegetable stock in a separate pan over a medium-low heat for 5 minutes, or until it comes to a gentle simmer.
  • Place the broccoli and leeks in a blender with a generous drizzle of olive oil, some salt and pepper and the paprika. Add the hot vegetable stock, the leafy greens and the ginger. Puree together on high speed for 2-3 minutes until smooth and creamy. Slowly add the milk or coconut milk on a low speed.
  • Serve in a bowl with the radishes, reserved broccoli florets and the remaining leafy vegetables. Leftover peas make a great side dish and stale bread made into croutons adds a great crunch on top.

Tip:

If you don't have enough ingredients for a broth, you can store the water you use to cook the vegetables in an airtight container for up to 5 days.

Max La Manna
More by Max La Manna
Find out more
Comfort Soup Recipes
Soup
Comfort Soup Recipes
Soup can be perfect any time of year! We are happy to bring you a delicious compilation of our best...
Soup
Spicy squash and lentil soup
River Cottage chef Hugh Fearnley-Whittingstall shares this recipe from his latest book with...
By Hugh Fearnley-Whittingstall
Gazpacho is a refreshing summer soup.
Soup
Gazpacho
Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.
By Octavio V. Söll
The Ukrainian borscht: a cultural asset worthy of protection.
Soup
Ukrainian Borscht
There’s such a depth of flavor to this iconic ruby red soup!
By Falstaff Editorial Team

The best

The Best Pinot Noirs from Germany – Vintage 2008 The Best Sweet Wines from Italy – Vintage 2014 The Best Rosé Wines from Austria – Vintage 2010 The Best Sparkling Wines from Italy – Vintage 2009 The Best Sweet Wines from Burgenland, Austria - Vintage 2016
Petit Verdot: the best wines from Portugal Cabernet Franc: the best wines of the vintage 2009 from Italy Cabernet Sauvignon: the best wines from Australia The Best Pinot Noirs from Germany – Vintage 2014 Rosé Wine 2018: the best wines from Veneto, Italy
Nespresso – restaurants in Burgenland Credit Cards accepted – restaurants in Baiersbronn Outdoor Dining Area – restaurants in Lignano Credit Cards accepted – restaurants in Canton of Zug Barrier-free – restaurants in Klagenfurt
Cabernet Franc: the best wines of the vintage 1999 from France Syrah: the best wines of 2015 from Burgenland Sauvignon Blanc: the best wines of 2014 from Lower Austria Top wines from Lower Austria from 2013 in the price range €€ Top wines from Italy from 2014 in the price range €€€€€