Broccoli soup. It’s probably not the first flavour that pops into your head, but last week I found myself with an extra head of broccoli from the week and I felt like doing something different. My soup was born.
This soup is all about the smoky bacon and seasoning properly, otherwise, you’re just boiling some broccoli and blending it. Which is not all that appealing. Make sure you taste, season and taste again to get it right. Don’t be afraid to really brown the bacon and don’t be shy of the salt and pepper at the end. If you are using water and no stock I recommend adding 2 stalks of celery and a carrot when you are frying the onion.
The toasted seeds added to the top give it a lovely extra flavour and taste deliciously mixed throughout the soup as well as on top for ‘decoration’.
This soup is the perfect way to add an extra serve of greens to your day and would also work well with some coconut milk or regular cream stirred through at the end of you want it to be more luxurious.
Broccoli and Bacon Soup with Toasted Seeds
One big yummy pot – enough for 4 people to have at least 2 meals
Paleo, GF, DF, RSF, vegan
Prep time + tidy up: 10mins
Cook time: 15mins
2 large heads broccoli, chopped into small florets
1 onion, diced
1 tsp crushed garlic
6 slices bacon, diced
2 small sweet or white potatoes, chopped into cubes
1.5L stock/water approx.
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt
In a large pot over a medium heat, add some oil and the onion. Cook until translucent. Approx. 2 mins.
Add bacon and cook until brown.
Add garlic and cook for a further minute then add the broccoli. Cook for 2 minutes and then add enough stock/water to just cover the broccoli.
Put the lid on the pot and allow to simmer for 5 mins until the broccoli is just starting to soften.
Add the potato and continue to simmer until cooked through.
Remove from heat and puree using a stick blender. Check for seasoning.
In a small fry pan heat oil over a medium heat.
Once hot, add the spices and salt and cook until fragrant. Add all the seeds and toss until coated.
Cook, shaking the pan often until seeds are just browning. Approx. 3 mins.
Remove from pan onto a paper towel and allow to cool and become crispy.
Sprinkle on top of the soup when ready to serve.
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