Di’s Broccoli, cauliflower & spinach soup with parmesan crisps
This soup is quick and easy to make anytime. The parmesan crisps add that little bit extra flavour.
It can be dressed up with added extras like bacon bits and sour cream, crispy onion bits, pesto and cream, or anything you fancy. Thicken it up further by cooking a potato or two with the other veggies if you like.
- 1 tblsp olive oil
- 1 medium brown onion, finely chopped
- 1 stick celery, diced
- 1 clove garlic, crushed
- 400g broccoli, cut into florets
- 300g cauliflower, cut into florets
- 3 stalks flat leaf parsley, roughly chopped
- 3 sprigs fresh thyme, leaves stripped
- 4 cups vegetable stock
- 60g baby spinach leaves
- Salt and freshly ground black pepper
- 1 cup freshly grated parmesan cheese for crisps, to serve
- Optional, to serve – 2 rashers bacon, finely diced, fried until crisp – light sour cream or Greek yoghurt
- Heat oil in a large saucepan over medium-low heat. Add onion and celery and cook, stirring, for 5 minutes or until onion is soft. Add crushed garlic and cook for 1 minute longer. Add broccoli and cauliflower, stirring to coat with onion mixture and cook for another 3 or 4 minutes.
- Add vegetable stock, parsley and thyme and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tender. Add spinach leaves and simmer until just wilted, about 1 minute. Remove from heat and set aside to cool slightly.
- Blitz the soup in the saucepan to desired consistency using a stick blender, or in two batches in a blender. Return saucepan to medium heat and cook until heated through. Adjust seasoning with salt and black pepper if necessary.
- Ladle soup into bowls and serve with a generous dollop of sour cream and crispy bacon bits (if using) and parmesan crisps on the side.
For the parmesan crisps:
Preheat oven to 200ºC. Place tablespoonfuls of grated Parmesan on a large tray lined with baking paper and spread by pressing down a little. Bake for 4-5 minutes until golden. Remove from tray with a spatula and allow to cool and crisp up on a rack.
* The crisps can be made a day ahead and stored in an airtight container.