Summer broccoli soup with flower-scattered lemon yoghurt

Summer broccoli soup with flower-scattered lemon yoghurt

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 15 minutes
  • 20 minutes
  • Constantia Uitsig Unwooded Chardonnay 2010


  • 1 T olive oil
  • 30 g butter
  • 2 cloves garlic, chopped
  • 3 shallots, finely chopped
  • 400 g tenderstem broccoli, chopped
  • 2 cups organic chicken stock
  • sea salt to taste
  • freshly ground black pepper
  • 1 cup Greek yoghurt
  • juice of ½ a lemon
  • purple chive blossoms, to garnish

Cooking Instructions

Place a saucepan over a medium to low heat. Add the olive oil and butter and, when melted, add the garlic and shallots and gently fry for 5 minutes or until softened and fragrant.
Add the broccoli and stock and simmer for 10 minutes or until the broccoli is tender but still 'electric' green.
Transfer the soup to a processor and blend until smooth.
Be careful when blending the hot soup, as it creates a vacuum in a closed food processor – make sure there is a source of escape for the hot air!  
Transfer to a clean saucepan and gently reheat, seasoning to taste.
Mix the yoghurt with the lemon juice.
Ladle the soup into bowls and top with a dollop of lemon-yoghurt and scatter with chive blossoms.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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