Broccoli soup with olive oil rye flatbreads

Broccoli soup with olive oil rye flatbreads

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 35 minutes
  • 25 minutes


  • 3 cups vegetable stock
  • 600 g Tenderstem broccoli, chopped
  • 1 potato, peeled and cubed
  • Sea salt and freshly ground black pepper to taste
  • Low-fat plain yoghurt for serving
  • 2 shallots, finely sliced, for garnishing
  • Pink peppercorns for sprinkling
  • For the olive oil rye flatbreads:
  • 180 g rye flour
  • 1/3 cup olive oil
  • Sea salt a pinch, plus extra for sprinkling

Cooking Instructions

In a large saucepan, bring the vegetable stock to a gentle simmer, then add the broccoli and potato and boil gently for 5 to 10 minutes, or until tender.

Remove from the heat and blend until smooth. Season to taste and serve hot, topped with a dollop of yoghurt and a sprinkling of shallots and pink peppercorns, with olive oil rye flatbreads on the side.

To make the olive oil rye flatbreads, preheat the oven to 200°C. In a large mixing bowl, combine the rye flour with the olive oil, sea salt and 1/2 cup lukewarm water. Gently create a dough and knead until silky.
Cut into 8 portions and roll out into rough oval shapes on a floured surface. Sprinkle with a little more salt, transfer to a greased baking tray and bake for 5 to 10 minutes, or until crisp.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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