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Broccoflower and pine nut soup

  • 0:25 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 50g pine nuts
  • 800g broccoflower, cut into small florets
  • 4 cups (1 litre) Massel vegetable liquid stock
  • 1 cup (250ml) reduced fat milk
  • 1/2 cup (125ml) cream
  • 1/2 cup shredded fresh basil
  • Salt & freshly ground pepper
  • Small basil leaves, to serve


  • 1
    Heat oil in saucepan over a medium heat. Add onion, garlic and pine nuts, and cook, stirring, for 8-10 minutes or until onion very soft.
  • 2
    Add the broccoflower, stock and 1/2 cup (125ml) of water. Cover and steam over a low heat for 20-25 minutes or until the broccoflower is very tender. Set aside for 10 minutes to cool.
  • 3
    Blend the broccoflower mixture and milk in batches until smooth. Return to the pan and stir in the cream. Stir over a low heat until warmed through. Stir in the basil. Season with salt and pepper.
  • 4
    Divide soup among serving bowls. Sprinkle with extra pepper and basil leaves to serve.

Source: taste.com.au


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