Broccoli Soup with Cheese & Fresh Herbs
with pesto pull-apart star bread
There is a special ingredient in your box! With this star-shaped bread roll, your meal will shine even more for the festive season. Happy holidays!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Broccoli
½ piece
Onion
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
½ sachet(s)
Italian seasoning
5 g
Fresh flat leaf parsley & basil
1 piece
Garlic
25 g
Grated Italian cheese
(Contains Milk)
100 g
Potatoes
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
1 piece
Novelty bread roll
(Contains Wheat May be present Mustard, Tree nuts, Sesame, Soy, Egg, Gluten, Milk)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
White balsamic vinegar
½ teaspoon
Mustard
400 milliliters
Low sodium vegetable stock
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Slice the onion into half rings and crush or mince the garlic. Cut the head of the broccoli into florets and dice the stem. Peel the potatoes and cut them into uniform pieces.
Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.
Melt the butter in a soup pot over medium-high heat and fry the onion with the garlic for 2 - 3 minutes, then deglaze with the white balsamic vinegar. Add the broccoli and potatoes, then pour in the stock. Bring to a boil and cover with the lid, then allow to cook for 14 - 18 minutes over medium-low heat.
Partially cut through the bread roll in a crisscross pattern, being sure not to slice all the way through. In a small bowl, combine the extra virgin olive oil with half each of the pesto and the cheese. Season to taste with salt and pepper. Using a spoon, carefully spread the pesto mixture inside the bread. Transfer to a parchment-lined baking sheet and bake in the oven for 4 - 6 minutes.
Heat a clean frying pan over high heat and toast the cashews until golden-brown. Remove from the pan and set aside. Finely chop the fresh herbs.
Remove the soup pot from the heat and add the Italian seasoning and the mustard, along with half of the fresh herbs. Use an immersion blender to process into a smooth soup, adding extra water as necessary if you would prefer the soup to be less thick. Season to taste with salt and pepper.
Serve the soup in bowls. Top with the rest of the pesto, cheese and fresh herbs. Garnish with the cashews and serve the pull-apart bread alongside.