Broccoli & Courgette Soup with Chorizo and Bacon
with fresh dill and flat-leaf parsley- Melk (inclusief lactose)
This recipe provides 295g vegetables per portion.
Ingredients
250 g
Broccoli
½ piece
Courgette
½ sachet(s)
BBQ spice rub
50 g
Bacon lardons
100 g
Cooking cream
(Contains: Melk (inclusief lactose))
7.5 milliliters
Basil crème
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
5 g
Fresh dill & chives
Not included in your delivery
½ tablespoon
[Plant-based] butter
⅓ piece
Low sodium chicken stock cube
200 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut the head of the broccoli into florets and finely dice the stem.
- Cut the courgette into 2cm thick slices.
Did you know... broccoli is considered a superfood, and for good reason; it's not only high in vitamins B, C and E but also calcium, potassium and iron.
- Heat a knob of butter in a soup pot with a lid over medium-high heat.
- Add the broccoli, courgette and BBQ spice rub, then fry for 1 - 2 minutes.
- Add the water and crumble in the stock cube (see pantry for amounts), then bring to a boil (see Tip).
- Cook the soup with the lid on for 6 - 8 minutes.
Tip: it's fine if the broccoli is not completely submerged in water, as it will still cook in the steam.
- In the meantime, heat a frying pan without any oil over medium-high heat and fry the bacon lardons and chorizo for 5 - 7 minutes.
- Finely chop the fresh dill and chives.
- Stir the cream into the soup pot, but save a little bit to use as a garnish. Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender (see Tip).
Tip: feel free to add some more water if the soup is too thick for your liking.
- Serve the soup in bowls or on deep plates.
- Garnish with the basil crème and the rest of the cream.
- Top with the bacon and chorizo (see Tip) and garnish with the fresh dill and parsley.
Tip: drizzle over the cooking juices from the bacon and chorizo for extra flavour.
