A velvety-smooth broccoli soup served in a mug, finished with a swirl of pesto and paired with golden, flaky Parmesan pastry twists. This warming, easy-to-make dish is comforting, nourishing, and perfect for cosy moments.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 onion, chopped
- 1 clove garlic, minced
- 300g broccoli florets
- 250ml cream
- 150ml vegetable stock
- Seasoning
Pesto Parmesan Twists:
- 250g puff pastry sheets
- 4 tablespoons basil pesto
- ½ cup Parmesan, grated
- 1 egg beaten
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Method
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1For the pastry twists: Preheat the oven to 200°C. Unroll the puff pastry sheet and spread evenly with pesto. Sprinkle over the grated parmesan. Fold the sheet in half lengthways and gently roll to press. Slice into 1.5 cm strips, twist each one and place on a lined baking tray. Brush with beaten egg. Bake for 10–12 minutes or until puffed and golden.
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2For the soup: In a saucepan, heat the olive oil and gently sauté the onion and garlic until soft and fragrant. Add the broccoli florets and vegetable stock. Simmer for 10 minutes until the broccoli is tender.
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3Remove from heat, add the cream, and blend the soup until smooth using a stick blender. Season to taste with salt and pepper. Pour the soup into Le Creuset Stoneware 350ml Stoneware Mugs. Add a swirl of pesto and an optional drizzle of cream just before serving.
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4Serve the soup with warm parmesan twists on the side – perfect for dipping.
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