Broccoli Soup with Macadamia and Caper Croutons
0:45
Easy
12345
Serves 4
1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste, plus extra to drizzle
2 cloves garlic, crushed
1 small, brown onion, diced
1L vegetable stock
375ml water
700g broccoli (about 2 large heads), stalk finely diced, florets broken up
2 medium potatoes, diced
165ml milk
Sea salt and freshly cracked black pepper
MACADAMIA AND CAPER CROUTONS
60ml Bertolli Organic Extra Virgin Olive Oil Fruity Taste
2 thick slices of day-old sourdough, crusts removed, bread cubed
80g macadamia nuts, roughly chopped
1 tbsp capers, drained and dried in paper towel
Sea salt and freshly cracked black pepper
STEP 1
To make the soup, heat 1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste in a medium size, heavy-based saucepan over medium heat. Add garlic and onion and sauté until onion is soft.
STEP 2
Add stock, water, broccoli and potatoes. Season, then increase heat to high to bring to a boil then reduce to low-medium, cover and cook 25 mins until the potatoes are soft.
STEP 3
Add milk then use a stick blender to blitz until smooth and creamy, seasoning to taste. Keep the soup warm while you fry the croutons. Add 60ml Bertolli Organic Extra Virgin Olive Oil Fruity Taste to a small frypan, over medium heat. Add bread cubes and fry stirring regularly, until they begin to brown. Add macadamias and capers, season and fry until the bread is golden. Drain on paper towel.
STEP 4
Divide soup between 4 bowls, drizzle with extra oil and scatter with croutons to serve.
