Print this recipe
Broccoli & Rocket Soup
A delicious soup packed full of goodness and colour
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20 minutes
Function: hob top
30 ml (2 tbsp) olive oil
50 g (2oz) butter
1 onion diced
2 sticks celery, diced
250 g (9 oz) broccoli, including stalk
300 g (11 oz) rocket leaves
900 ml (1½ pt) hot vegetable stock
Sea salt and black pepper
2.5ml (½ tsp) freshly grated nutmeg
100 g (4 oz) blue cheese
75g (3 oz) toasted pine nuts
Heat the oil and butter in a large saucepan. Add the onion and celery and fry over a low heat for 2-3 minutes,
until soft.
Roughly chop the broccoli, add to the pan with the rocket and hot stock. Bring to the boil and simmer,
uncovered to preserve the colour for 15 minutes.
Transfer the soup to a food processor or blender and puree until smooth and return to the pan. You may
have to do this in batches.
Warm through then add the nutmeg and season to taste.
To serve; ladle into bowls then crumble over the blue cheese and garnish with the toasted pine nuts.
