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Broccoli cream soup served with toasted seeds
Smooth and velvety broccoli soup garnished with pumpkin seeds

Velvety broccoli soup with toasted seeds

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The secret to cream soups is emulsion: working the vegetable fibres and liquid (stock, cream) into a uniform consistency. Broccoli is the perfect ingredient for this, as it mashes easily after cooking and provides a beautiful, vibrant green colour. The toasted seeds counterbalance the creamy softness of the soup with their crunchy texture.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Stick blender
  • Frying pan
  • Knife, chopping board

Allergen Information

⚠️ Soya

Instructions

1 ✓

Separate the broccoli into florets; peel and dice the stalk. Chop the onion and garlic.

Tip: The stalk is just as tasty as the floret, it just takes a little longer to cook, so cut it smaller.
2 ✓

Sauté the onion in the oil, add the broccoli, and pour over the stock. Cook for 10-15 minutes.

Tip: Check the broccoli with a knife: if it goes in easily, it's done. Do not overcook!
3 ✓

Blend the soup until smooth. Stir in the cream, bring to a simmer, and season.

Tip: Blending mechanically breaks down fibres, creating a creamy emulsion.
4 ✓

Toast the seeds in a dry pan until fragrant. Sprinkle on top of the soup when serving.

Tip: Toasting brings out the essential oils in the seeds, making their flavour more intense.

Recipe FAQ

Why did the soup turn brown?
You cooked it too long. The chlorophyll in broccoli breaks down under heat and turns olive green/brown. Only cook until just tender!

Ingredients

  • 500 g Broccoli
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 l Vegetable stock
  • 200 ml Soya cream
  • 2 tbsp Sunflower seeds
  • 2 tbsp Pumpkin seeds
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh parsley