Broccoli soup with Parmesan toasts

This creamy broccoli soup by British celebrity chef Rachel Allen is a warming, comforting option for meat-free Monday.

Serves: 6

Preparation time: 20 minutes

Cooking time: 25-30 minutes


25g butter
2 peeled and finely chopped potatoes
1 large peeled and chopped onion
sea salt and freshly ground black pepper
1 head and stalk of a broccoli
1 litre hot chicken or vegetable stock
170 ml cream
8 slices good quality white bread
75g Parmesan shavings


Melt the butter in a saucepan. Add the potatoes, onion, salt and pepper. Cover with greaseproof paper and sweat over a gentle heat for 10 mins.

Meanwhile, cut the broccoli into florets. Using a small knife, remove the skin from the stalk and chop the stalk into 1cm pieces. Add to the potatoes and onion and sweat for a further 5 mins.

Add the hot stock and bring to the boil, then throw in the broccoli florets. Boil without a lid for 5 mins until soft, then add the cream. Remove from the heat, liquidise and season to taste.

To make the parmesan toasts, toast the bread on both sides. Sprinkle with the grated cheese and pop under a hot grill for 2 mins, or until cheese melts. Cut the toast into fingers and serve on the side with the soup.

For more of Rachel’s fantastic recipes, order her book, Rachel’s Favourite Food at Home, for R220, at bookshops nationwide.

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