This soup recipe is from this months BBC Good Food magazine and is just what the doctor ordered for those cold wintery days. God knows I love those brothy Asian noodley soups but when it comes to cold, damp, Irish winters nothing beats a hot bowl of thick vegetable goodness like this. It’s really low in carbs and sugars too, if that’s your thing.
I’ve always loved broccoli but I know that few children do and it’s often the source of arguments. This soup disguises literally piles of it really well as it’s blended until smooth and adorned with kid-friendly chorizo and cheese.
- 1 tbsp yellow mustard seeds
- 1 tbsp fennel seeds
- 150 g chorizo, diced
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 6 cloves of garlic, chopped
- 1.5 L chicken stock
- 800 g broccoli florets
- 150 g gruyére, grated
- 3 tbsp double cream
- Toast the fennel and mustard seeds for a couple of minutes in a dry frying pan over a high heat until they become aromatic and the mustard seeds start to pop. Transfer them to a pestle and mortar and grind. Set aside.
- In a large, dry pot, cook the chorizo over a medium-low heat for 4-10 minutes or until enough oil has rendered from them to coat the base of the pot. Scoop out the chorizo with a slotted spoon and set aside.
- Add the rapeseed oil to the pot. Then add the onion and garlic. Stir to coat in the oil and cook over a medium heat for 10 minutes until softened.
- Add the ground spices and cook for another minute.
- Add the broccoli and chicken stock. Turn the heat up to high to bring to the boil. Once boiling, turn the heat down to low, clamp the lid on and allow to cook for 5-10 minutes until the broccoli is tender.
- Blitz with an immersion blender or in a regular heat-proof blender then add two thirds of the cheese and the cream. Stir well.
- Taste and adjust the seasoning and serve at the table with the chorizo and remaining gruyere so people can help themselves.