Silky Broccoli Soup with Garlic Ciabatta

Name: Silky Broccoli Soup with Garlic Ciabatta & for parents: blue cheese & sunflower seeds
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Onion; 2 piece Garlic; 360 g Broccoli; 250 g Potatoes; 20 g Sunflower seeds; ⅔ sachet(s) Dried thyme; 50 g Herbed cream cheese; 50 g Blue cheese cubes; 2 piece White ciabatta; 1 tablespoon Olive oil; 1000 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

& for parents: blue cheese & sunflower seeds

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You can vary endlessly with soup - to this broccoli soup, you can add cream cheese as well as blue cheese, which makes it velvety-smooth and gives it a nice kick!

Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Gluten

•Rogge

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Garlic

200 g

Broccoli

125 g

Potatoes

10 g

Sunflower seeds

(May be present: Sesamzaad, Pinda's, Noten)

⅓ sachet(s)

Dried thyme

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

25 g

Blue cheese cubes

(Contains: Melk (inclusief lactose))

1 piece

White ciabatta

(Contains: Gluten, Rogge, Tarwe May be present: Sesamzaad, Noten, Ei, Gluten, Melk (inclusief lactose), Mosterd, Soja)

Not included in your delivery

½ tablespoon

Olive oil

500 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3235 kJ

Calories773 kcal

Fat39.7 g

Saturated Fat16.8 g

Carbohydrate73.2 g

Sugar7.7 g

Dietary Fiber23.2 g

Protein25.6 g

Salt3.8 g

Potassium1067.4 mg

Calcium92.4 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Tall-Sided Pan

•Stick Blender

Cooking Steps

Preheat the oven to 210°C and prepare the stock (see Tip). Chop the onion and crush or mince the garlic. Cut the head of the broccoli into small florets and then finely dice the stem. Wash or peel the potatoes and dice them into 1cm cubes.

Health Tip: if you're watching your salt intake, substitute half of the stock with boiling water.

Melt a knob of butter in a soup pot over medium-high heat. Fry the onion with half each of the thyme and garlic for 1 - 2 minutes. Add the broccoli, potatoes and the stock, then bring to the boil and cover with the lid. Allow to cook for 13 - 15 minutes over medium heat.

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.

In the meantime, cut open the bread roll. Drizzle with olive oil and rub with the rest of the garlic. Bake in the oven for 6 - 8 minutes or until golden-brown.

Heat a clean frying pan over medium-low heat and toast the sunflower seeds until golden-brown. Remove from the pan and set aside.

Take the pot off the heat and then use an immersion blender to process into a smooth soup. Stir in the herbed cream cheese and season to taste with salt and pepper. Add extra water as necessary if you would prefer the soup to be less thick.