YIELD: 4 SERVINGS
Roasted Broccoli Soup
Roasted Broccoli Soup with Cheddar Croutons. Before you come for me and say cheddar is not healthy – everything is healthy if we consume it in moderation! Otherwise, you can omit the cheddar and this dish will be completely diary free.
INGREDIENTS
Roasted Broccoli Soup
- 3-4 broccoli heads, chopped into smaller pieces
- 1 large onion, chopped
- 1 garlic bulb, top removed
- 1 leek, halved then chopped
- 1 potato, peeled and cubed
- 3-4 cups vegetable stock (or chicken stock)
- chilli flakes, to taste
Cheddar Croutons
- 1 baguette, sliced
- 1 block cheddar cheese
Instructions
- Preheat oven to 180C/350F.
- In a baking dish/tray, throw in your broccoli, onion, garlic, chilli flakes, salt, pepper and a generous drizzle of olive oil. Bake for around 1 hour or until the veggies are soft and slightly browned. Reserve a few broccoli pieces for garnish.
- In a pot, melt 2 tbsp of butter and throw in the leeks. Sweat the leeks until they are soft and translucent.
- Add into the pot the potato, roasted veggies, squeeze in the roasted garlic and stock. Cover and bring to a boil. Continue cooking until the potato cubes are fork-tender.
- Meanwhile, prepare the croutons, Line the bread slices into a single layer on a lined baking tray and grate over with cheddar. Put it until the broil for roughly 5-10 minutes or until the croutons are golden.
- Once all the veggies are cooked, blend up the soup until smooth. Season with salt and pepper to taste. Serve with cheddar croutons.
Get my Mediterranean diet e-Book for Beginners
Instantly download the e-Book as printable PDF!
Get the Ebook!
The ebook provides useful reasons and tips to help you lose weight effectively and sustainably through the Mediterranean diet. Get a copy of this ebook with hundreds of easy and fresh recipes, exclusively for all members of our Group: Mediterranean with Julia!
