Recipe: Broccoli and Parmesan Soup

I’m a big fan of broccoli and would happily just eat a bowl of it steamed with some lemon juice and chilli, but this time I decided to try something a bit different and make a soup, as that’s all I seem to be eating! The addition of the parmesan adds a nice bite and the potato helps to make it creamier and denser. A big bowl of this served with some crusty bread made me a very happy camper!

Ingredients List

  • 2 heads broccoli
  • 2 potatoes
  • Leek
  • Onion
  • 2 cloves garlic
  • 1 litre stock
  • Parmesan cheese (to taste)
  • Cream (to serve)



  1. Dice the leek and onion and mince the garlic
  2. Dice the potatoes
  3. Chop the broccoli, separating the stems from the florets
  4. Grate the parmesan cheese
  5. Heat some oil in a heavy bottomed saucepan and saute the leek, onion and garlic for 3-4 minutes
  6. Add the potato and broccoli stems and stir to combine
  7. Pour in the stock, cover and simmer for 10 minutes
  8. Add the broccoli florets, re-cover and simmer for a further 10 minutes
  9. Cool slightly then blend
  10. Return the soup to the saucepan on a low heat and stir in the parmesan cheese
  11. Season with salt and pepper and add some cream to serve
  12. Enjoy!


Are you a broccoli fan? What’s your favourite way to use it?

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