Blue Broccoli
Super Soup

This Winter wonder transforms a superfood into a souper-food – with a hearty recipe using tangy yoghurt and savoury blue cheese to warm the cockles and tempt the taste buds. Lovingly created by Annabel Langbein.

Prep
5 Mins
Cook
10 Mins
Ready In
15 Mins
Serves
4

What you need

  • 4 cups vegetable stock
  • 1 clove garlic
  • 2 heads (about 700g) broccoli
  • 125g Kapiti Kikorangi Blue Cheese or Aged / Vintage Cheddar Cheese
  • Ground black pepper, to taste
  • 4 Tbsp Anchor Protein+ Greek Style Yoghurt Unsweetened, to garnish
  • 1 Tbsp chopped parsley leaves (optional)

Here's how it's done

  1. Place stock and garlic in a large pot. Bring to a boil over high heat.
  2. While the stock is heating, cut broccoli into florets, including stalks. Add to the boiling stock, cover and boil until just tender (six to eight minutes).
  3. Use a hand wand or food processor to blend to a fine soup. Crumble in cheese and stir until melted. Season with pepper (no salt should be needed).
  4. Divide between heated bowls and garnish each with a swirl of yoghurt. Sprinkle with parsley, if desired. This soup freezes well.

Serving Suggestions

Leftovers make a great crustless quiche. Whisk four eggs with a 150g pottle of Anchor Sour Cream, 1/2 cup flour, two cups leftover soup, salt and pepper to taste. Divide between six lined Texas muffin pans, top with Perfect Italiano Grated Mozzarella and bake at 180°C for 35 minutes.

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