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30 ml butter
1 onion — medium, chopped
2 garlic — cloves, chopped
250 g broccoli — chopped
15 ml cake flour
500 ml stock — vegetable
375 ml milk
250 ml cream
45 ml fresh chives — chopped
salt and freshly ground black pepper
250 ml white bread — chopped
30 ml onion — chopped
1 garlic — cloves
15 ml fresh chillies
salt and freshly ground black pepper
15 ml fresh parsley — finely chopped

to serve — to serve

250 ml cheddar cheese — grated
fresh basil


For the soup, heat the butter in a pot over medium heat. Add the onions and garlic and sauté, 1 minute.

Add the broccoli and cauliflower and sauté, 2 minutes. Remove 4 tablespoons of this mixture and set aside.

Stir in the cake flour, stock and milk and simmer, 15 minutes. Add the cream and simmer, 2 minutes.

Stir in the chives and puree the soup until smooth. Season the soup to taste.

For the breadcrumbs, place the bread, onion and garlic in a food processor and blend until fine.

Add the oil to a pan over medium heat; add the breadcrumb mixture and fry until golden and toasted, 3-4 minutes.

Season it to taste and stir in the parsley.

To serve, spoon the soup into serving bowls and top each portion with the chopped broccoli mixture that was set aside earlier.

Sprinkle some of the toasted crumbs and cheddar on top. Garnish with some basil leaves.


For a chunkier soup, only puree half of the soup and combine it with the un-pureed half of the mixture. Delicious!


Article written by: Food24

Photo credit: Taste



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