Silky Broccoli Soup with Garlic Ciabatta
& for parents: blue cheese & sunflower seeds
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
Serve the soup in bowls or on deep plates with the garlic bread alongside. For parents: garnish with the sunflower seeds and the blue cheese.
