Broccoli SOup with goats cheese and basil 3I’ve been feeling a little under the weather lately so eating a bucket load of green vegetables and slurping soup just felt like the right thing to do. This is a super tasty broccoli soup full of herbs and finished with goats cheese for some extra yum. It’s also really easy to make which is just what you want on a glum winter night.

Broccoli SOup with goats cheese and basil

I always serve it with crusty sourdough, spread with creamy goats cheese. But you can also just sprinkle the goats cheese on top and slurp away minus the extra carbs if you’re not a big bread person (have you never tried sourdough?!).

I’ve had this three times in the last week as I made a big batch which meant I could just keep going back for more as the dreary days and my cold wore on.

You can process this until it’s as smooth as you prefer, I like a little texture in this soup, as you can see in the photos. Make it how you like it, that’s what making food at home is all about. You get to eat it exactly the way you like best and the way your bod prefers. Feel free to comment with any substitution questions.

2 Broccoli SOup with goats cheese and basil

Now go buy a bucket load of broccoli and make yourself a batch of this green goodness.

6 serves


1 Tbs olive oil

1 litre vegetable or chicken stock (+more hot water to thin if needed)

2 garlic cloves

1/2 cup spring onion roughly chopped

1/2 cup chives, roughly chopped

1.5kg broccoli approx, stalks sliced into 5mm thick pieces, florets separated

3 medium potatoes peeled, and in a 2-3cm dice

1 Tbs chilli flakes (less if you’re not a fan of heat)

1/2 cup basil leaves + extra for serving

1/4 cup chives + extra for serving

1/4 cup freshly grated parmesan

salt and pepper

1 tbs lemon juice

6 Tbs goats cheese

6 slices sourdough, to serve (optional)


Put a large heavy bottomed sauce pan over a medium heat and add the olive oil. Once hot add the spring onions chives (1/2 cup) and potatoes. Cook for 2 minutes then add the chilli flakes, broccoli stalks, stock, garlic cloves and bring to the boil. Cook for 10-15 minutes or until potatoes and stalks are tender.

Add the broccoli florets and cook for 5 minutes until the broccoli is bright green and very tender. Turn off the heat.

Add the basil, parmesan and remaining chives. Using a stick blender, food processor or blender process all ingredients until a smooth consistency and well combined. Add lemon juice and season with salt and pepper.

Serve with the goats cheese spread over the sourdough or crumbled on top of the soup. Scatter with extra serving herbs and drizzle in olive oil.

HH. x




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