Home
Recipes
Carb Conscious

Prawns with tom yum salad

Asian recipes

Prawns with tom yum salad

20 minutes

Cheat’s burrata and blood orange salad

Cheese recipes

Cheat’s burrata and blood orange salad

Garlic-and-burnt leek creamed corn

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Vanilla-butter prawn bisque

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Grapefruit roast chicken

Chicken recipes

Grapefruit roast chicken

45 minutes

Prawns in ginger, chilli and tomato

Chilli recipes

Prawns in ginger, chilli and tomato

20 minutes

Trout salad with beetroot chips

Christmas recipes

Trout salad with beetroot chips

Seacuterie board

Seafood recipes

Seacuterie board

Pan-fried calamari with chickpeas

Chickpea recipes

Pan-fried calamari with chickpeas

10 minutes

Lamb caponata

Italian recipes

Lamb caponata

50 minutes

Harissa-and-rose lamb rump

Lamb recipes

Harissa-and-rose lamb rump

1 hour 15 minutes

Cheesy broccoli soup

Broccoli recipes

Cheesy broccoli soup

15 minutes

Load more

Cheesy broccoli soup

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 T butter
2 cloves garlic, chopped
1 onion, chopped
2 heads broccoli, broken into pieces
1 large potato, peeled and chopped
2 cups vegetable or chicken stock
120 g Cheddar, grated
1⁄2 cup cream
sea salt and freshly ground black pepper, to taste

For the chimichurri:

4 T olive oil
3 T red wine vinegar
1 t garlic, minced
15 g fresh Italian parsley, chopped
2 T celery leaves, chopped
1 red chilli, chopped
1 T lemon juice
salt, to taste

Method

1. Heat the oil and butter in a saucepan. Add the garlic, onion, broccoli and potato. Cook over a medium heat for 5 minutes.

2. Add the stock, cover and simmer for 10 minutes. Cool and blend in batches. Return to the saucepan, add the cheese and cream and heat through. Serve with a spoonful
of chimichurri.

3. To make the chimichurri, blend all the ingredients together except the salt. Season to taste.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau